| 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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