| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | Main dish, Low fat | 8 | Servings |
INGREDIENTS
| 8 | Corn tortillas — 6" | |
| Vegetable oil cooking spray | ||
| 15 | oz | Canned black beans — |
| Drained | ||
| 10 | oz | Frozen corn — cooked |
| Drained | ||
| And cooled | ||
| 1/4 | c | Sliced green onion |
| 2 | tb | Fresh cilantro — chopped |
| 5 | c | Shredded lettuce |
| 2 | c | Tomato — chopped |
| 1/2 | c | Salsa |
| 8 | oz | Mexican Cheddar Cheese — |
| Healthy Choice Fat-F |
INSTRUCTIONS
Heat oven to 400 F. Lightly spray both sides of each tortilla with non-stick cooking spray. Place on baking sheet and bake at 400 F. for 3 minutes on each side or until crisp. Combine beans, corn, onion and cilantro; mix lightly. For each salad, top tortilla with 1/2 c. lettuce, 1/4 c. tomato, 1/4 c bean mixture, 1 tb. salsa and 1 oz. cheese. 8 servings. Each serving: 218 caloreis, 17 g protein, 36 g carbo., 2 g fat, 5 mg cholesterol, 225 mg sodium Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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