Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven
until crisp, about 5 minutes. Combine the beans and salmon, flaking
the salmon with a fork. Mix remaining ingredients; chill to blend
flavors. Serve with tortilla chips. (How making these into tacos? I
enjoy cooking but not that much.)
Food Exchange per serving: 1/2 LOW-FAT MEAT EXCHANGE + 1/2
STARCH/BREAD EXCHANGE; CAL: 68; CHO: 3mg; CAR: 8g; PRO: 4g; SOD:
75mg; FAT: 2g;
Source: Light & Easy Diabetes Cusine by Betty Marks.
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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