Mexican Flats
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Mexican Flat
YIELD Makes 2 servings
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INGREDIENTS
| 2 | (6-inch) corn tortillas |
| 1/2 | cup (2 ounces) shredded reduced-fat sharp Cheddar cheese |
| 2 | tablespoons fat-free sour cream |
| 1/4 | cup canned black beans, rinsed and drained |
| 1/4 | cup salsa |
| 1/4 | cup sliced ripe olives |
PREPARATION:
- Place 1 tortilla on each of 2 microwavable plates. Sprinkle 1/4 cup cheese over each tortilla.
- Cover each plate with waxed paper; microwave on HIGH 20 to 30 seconds or until cheese melts.
- Carefully remove waxed paper. Spread 1 tablespoon sour cream over each tortilla. Top with black beans. Lightly mash beans with fork. Top each flat with salsa and olives. Serve open-face or fold in half.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1 Flat |
| Fiber | 4 g |
| Carbohydrate | 25 g |
| Cholesterol | 20 mg |
| Saturated Fat | 4 g |
| Total Fat | 12 g |
| Calories from Fat | 44 % |
| Calories | 244 |
| Protein | 14 g |
| Sodium | 1,217 mg |
DIETARY EXCHANGE:
| Fat | 1-1/2 |
| Meat | 1 |
| Starch | 1-1/2 |
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