|Nonfat corn tortillas||4|
|Pinto beans||2 Cup (32 tbs) (Home cooked Or Canned, Rinsed And Drained)|
|Chili powder||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Shredded romaine lettuce||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , chopped|
|Onion||1 , diced|
|Diced green bell pepper/Zucchini||1⁄2 Cup (8 tbs)|
|Cooked corn kernels||1⁄2 Cup (8 tbs) (Fresh Frozen Or Canned)|
|Nonfat grated cheese||1⁄2 Cup (8 tbs)|
1. Preheat oven to 375 degrees.
2. Place corn tortillas on a nonstick baking sheet and bake for 10 minutes or until crisp.
3. Mash beans and mix with chili powder, cumin, and garlic. Place in a small saucepan and heat until warmed through.
4. Spread bean mixture on baked corn tortillas. Top with lettuce, tomatoes, onions, green pepper, corn, and cheese.