Recipe by Ginger_B
This recipe is MUCH simpler than it sounds! It's very tasty and light. Originally, I came across this recipe on the WCHS NEWS web site, on which they said it was from a book by Bridgett Swinney (Copyright 1993 by Fall Rivers Press) called Eating Expectantly: The Essential Eating Guide and Cookbook For Pregnancy. It also doubles as a low-fat and generally healthy-eating recipe. I made some adjustments to the recipe myself, but I will post the original recipe and add my own personal suggestions here. I added 1/3 c. minced bell pepper, and 1/2 small jalapeño pepper, minced. I'd also recommend reducing the cooking time for the tortillas to 8 minutes per side, mine over-baked at 20 minutes. Also, I wouldn't personally recommend using the yogurt sauce as a dip for the tortillas, it's too spicy because of the cumin. It is VERY good as a dressing on the salad, though. I also served each with 4 eighths tomato instead of 2 quarters. The jalapeño won't add much (if any) heat, but it seems to eliminate or at least reduce the gastric distress suffered during the digestion of beans. Might as well stop a problem before it starts :)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can whole kernel corn, drained
- 1⁄2 cup fat-free Italian salad dressing (I used regular)
- 6 corn tortillas (More than that will be hard to fit onto one cookie sheet.)
- 4 ounces reduced-fat cheddar cheese or 4 ounces monterey jack cheese, shredded
- 1⁄2 cup plain nonfat yogurt (Fat-free alternative to sour cream)
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- 2 tomatoes
- 4 cups romaine lettuce
- 1⁄3 cup minced bell pepper
- 1⁄2 small jalapeno, minced (more to taste)
Directions See How It's Made
- Mix corn, beans and dressing in container with lid.
- Marinate in refrigerator for at least 30 minutes.
- Preheat oven to 350ºF.
- Cut each corn tortilla into 6 triangular pieces and bake on cookie sheet for 20 to 30 minutes, turning once (I recommend 8 minutes per side).
- Spoon bean and corn mixture over lettuce.
- Sprinkle 1 ounce of shredded cheese on each serving.
- Garnish with 2 quarters (4 eighths) tomato.
- Mix yogurt, cumin and garlic powder.
- Serve with yogurt sauce and warm tortilla chips.
- (Tabasco and crushed red pepper flakes also make nice condiments for this dish). Enjoy.