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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1/2 cup finely chopped onion |
1 (16-ounce) can pinto beans, rinsed and drained |
1/2 cup water |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1 teaspoon sugar |
8 (6-inch) corn tortillas |
cooking spray |
2 cups shredded iceberg lettuce |
1 cup (4 ounces) reduced-fat shredded cheddar cheese |
1/4 cup picante sauce or salsa |
1/4 cup reduced-fat sour cream |
Directions:
1. Preheat oven to 350°.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 3 minutes or until tender. Add beans and next 4 ingredients; cook 5 minutes or until mixture thickens. Remove from heat; cover and keep warm.
3. Coat each side of tortillas lightly with cooking spray. Place on a baking sheet, overlapping if necessary. Bake at 350° for 4 minutes on each side or until lightly browned.
4. Place 2 tortillas, slightly overlapping, on each of 4 plates. Top evenly with beans, lettuce, cheese, picante sauce, and sour cream.
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