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.