Monterey Jack and Black Bean Salsa for Super 88
Monterey Jack And Black Bean Salsa
(Monterey Jack cheese and black bean salsa layered between stacked tortillas)
1-½ cups of seeded, dices tomatoes
½ cup each of whole kernel corn, diced onions, diced red bell pepper, and unpeeled, diced zucchini
1/3 cup of grated carrots
1 jalapeno pepper, seeded and minced
1-½ tsp. of ground cumin
¾ tsp chili powder
1 cup of canned black beans, drained and rinsed
¼ cup of chopped, fresh cilantro
1 tbsp lime juice
4 - 7 inch tortillas
1 cup of shredded, reduced - fat Monterey Jack Cheese (4 oz)
¼ cup of chopped green onions
1/3 cup of low-fat sour cream
½ cup of chopped lettuce
Preheat oven to 400 degrees. Spray a medium non- stick saucepan with non-stick cooking spray. Add 1 cup of tomatoes, plus the next 9 ingredients. Cook and stir mixture for 5 minutes until the vegetables are softened. Add the beans and cook for 2 more minutes. Remove from heat and stir in cilantro and lime juice.
Spray a baking sheet with non-stick spray. Place one-tortilla in the middle of the tray. Spoon 1/3 of the bean mixture over the tortilla, followed by ¼ of the cheese. Then place another tortilla on top. Repeat layering 2 more times. Place the final tortilla on top and sprinkle with the last bit of cheese and green onions.
Bake for 15 to 20 minutes, or until the cheese is melted And the tortillas turn golden brown around the edges. Remove from the oven and slice into 4 wedges. Top with sour cream, the remaining tomatoes, and lettuce. Serve immediately
Makes about 4 servings
Nutritional information. Per serving
271 calories
8.7 grams of fat
3.2 grams of Sat fat
18.2 grams of protein
38.1 grams of carbohydrates
6.5 grams of fiber
21.3 mg of cholesterol
460.5 mg sodium
This one is a good one.
IC
