4 6 inches corn tortillas*
4 teaspoons olive oil
1 medium onion, chopped (1/2 cup)
1 fresh jalapeno chile pepper,
seeded and finely chopped
1 clove garlic, minced
1 cup rinsed and drained canned black beans
1 cup chopped seeded tomato
4 ounces Monterey Jack, Cheddar,
or mozzarella cheese, shredded (1 cup)
2 tablespoons chopped fresh cilantro
1. Preheat oven to 425 degrees F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes on each side until lightly browned and crisp.
2. Meanwhile, in a large skillet, cook onion, chile pepper, and garlic in the remaining 3 teaspoons oil over medium-high heat until onion is tender. Stir in black beans and tomato; heat through.
3. Sprinkle tortillas with half of the cheese. Spoon bean mixture over cheese. Sprinkle with remaining cheese. Bake about 4 minutes or until cheese melts. Sprinkle with cilantro.
Makes 4 Servings
Nutritional Info Per Serving: Calories 231, Carbs 25 g, Fat 11 g, Fiber 6 g, Protein 12 g
6 Pointsplus, 8 Smartpoints