Taos taco salads

Yield: 8 Servings

Measure Ingredient
8 Corn tortillas -- 6"
Vegetable oil cooking spray
15 ounces Canned black beans --
Drained
10 ounces Frozen corn -- cooked
Drained
And cooled
¼ cup Sliced green onion
2 tablespoons Fresh cilantro -- chopped
5 cups Shredded lettuce
2 cups Tomato -- chopped
½ cup Salsa
8 ounces Mexican Cheddar Cheese --
Healthy Choice Fat-F

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 ½ c. lettuce, ¼ c. tomato, ¼ 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

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