Toaster Oven Taco
The toaster oven is one of our favorite appliances for quickies like this
protein-packed soft taco breakfast with low- fat refried beans and cheese. If
you want to make a bunch at once (or if you don’t have a toaster oven), place
them on a baking sheet and bake in a preheated 500°F oven.
One 7-inch whole-wheat tortilla
3 tablespoons low-fat refried beans
1/4 cup sliced or shredded (1 ounce) Monterey Jack, Pepper Jack, or
Cheddar cheese, or 1 small stick mozzarella
1 to 2 pinches of chili powder
2 teaspoons plain low-fat yogurt
1. Lay the tortilla on a work surface and spread the beans on the top half.
Sprinkle the cheese and chili powder on the other half and cook in the
toaster oven on the medium-dark setting.
2. Spread the yogurt on top of the beans and fold the tortilla in half to make
a taco.
Cooks’ Note
- Substitute corn tortillas for the whole-wheat. They tend to be smaller in diameter, so less filling is needed.
- Spinach and Bean Taco: If you have some cold leftover cooked spinach, try this recipe. Warm 1⁄4 cup in the microwave at high (100%) power for 30 seconds and distribute on top of the filling before toasting the tortilla.
Prep: 1 minute
Cooking: 4 minutes
Speed Limit: 5 mpr
Makes 1 serving
per serving:
287 calories, 11g fat
(6g saturated),
31g carbohydrates,
4.5g fi ber, 12g protein