Another recipe from “Eat Better America” on our quest to a healthier lifestyle.  YUMMY!

4 6″ corn tortillas (I used whole wheat tortillas)

4 teaspoons olive oil

1 medium onion, chopped

1 cup canned black beans, drained and rinsed (I used the whole can)

1 cup chopped seeded tomato (I used the little grape ones from my garden)

1 cup shredded reduced-fat Montery Jack, cheddar or mozzarella cheese (4 oz) (I used part skim mozzarella)

2 tablespoons chopped fresh cilantro (yuck!)

1 clove garlic, minced (I pressed mine with the garlic press)

1 fresh jalapeno chile pepper, seeded and finely chopped (didn’t have one)

1  Preheat oven to 425.  Place tortillas on ungreased baking sheet.   Lightly brush tortillas with 1 teaspoon of olive oil.  Bake about 3 minutes, turn and bake 3 minutes more.

2  Meanwhile, in a large skillet, heat remaining 3 teaspoons of olive oil over medium high heat.  Add onion, pepper and garlic and cook until onion is tender.  Stir in black beans and tomatoes and heat through.

3  Sprinkle tortillas with half of the cheese.  Spoon bean mixture over the cheese.  Sprinkle with remaining cheese.  Bake about 4 minutes or until cheese is melted.  Sprinkle with cilantro.

The recipe says about 230 calories a serving which is 1 tortilla.