Bean Totasdas with Corn Salsa (5 PTS)

Recipe Ingredients

1		Inch (15 cm) corn tortillas
15 1/2		Pinto or black beans - rinsed and drained
1 cup	237ml	Salsa (fresh)
8		Fresh salsa
8		Low sodium canned corn - drained
3/4 cup	109g / 3.8oz	Reduced-fat sharp cheddar cheese - shredded
1 cup	237ml	Romaine lettuce - shredded
1/2		Avocado - diced
1/2 cup	118ml	Fat-free sour cream
2		Scallions - thinly sliced
2 tablespoons	30ml	Cilantro - chopped

Recipe Instructions

1. Preheat oven to 450°F (230°C).

2. Arrange tortillas in a single layer on a baking sheet and bake until

crisp and light brown around edges, 5 to 7 minutes.

3. Meanwhile, in a small saucepan, mix beans and 1/2 cup salsa. Cook,

stirring as needed and mashing beans, until heated through, about 5 minutes.

4. In a small bowl, mix remaining 1/2 cup of salsa and corn.

5. Place tortillas on plates. Spread each with bean mixture, then top with

cheese, lettuce, corn mixture, avocado, sour cream, scallions and cilantro.

To easily dice an avocado: Cut it in half lengthwise by running a knife

through the center, around the pit. Twist the halves to release one half

from the pit. Place that half flat-side down on a cutting board and peel off

the skin. Cut the avocado into bite-size cubes.

Nutritional profile per serving: Calories 326, Total fat 6g, Saturated fat

3g, Cholesterol 12mg, Sodium 566mg, Carbohydrate 50g, Fiber 11g, Protein

20g, Calcium 373mg

Shared by: Patty McDuffy, Pattys diet recipes

MC Formatted by Mary [[email protected]]

Source:
Weight Watchers Magazine

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