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Mexi-Melt

:  September/October 2010

Your rating: None Average: 4 (19 votes)

Spread leftover refried beans on whole-wheat toast and top with salsa and cheese for an easy breakfast that has plenty of staying power.


Mexi-Melt Recipe

Makes: 1 serving

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 2 tablespoons canned nonfat refried beans
  • 1 slice whole-wheat bread, toasted
  • 1 tablespoon prepared salsa
  • 1 tablespoon shredded cheese, such as Mexican blend or Jack

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Preparation

  1. Spread beans on toast. Top with salsa, then cheese. Microwave on High until the cheese is melted and the beans are hot, about 45 seconds.

Nutrition

Per serving: 123 calories; 3 g fat ( 2 g sat , 1 g mono ); 6 mg cholesterol; 17 g carbohydrates; 1 g added sugars; 7 g protein; 4 g fiber; 392 mg sodium; 222 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 lean meat


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegetarian
Budget
Everyday favorites
Kid-friendly
Ease of Preparation
Easy
Type of Dish
Main dish, vegetarian
Total Time
15 minutes or less
Ethnic/Regional
Southwest
Servings
1
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Main Ingredient
Beans/Legumes
Preparation/ Technique
Microwave
Meal/Course
Breakfast
Season
Spring
Summer
Fall
Winter
Holiday
Cinco de Mayo
Publication
September/October 2010
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