Crispy Salad Tortillas
Ingredients
- 6 cups torn romaine lettuce
- 1 (15-oz) can no-salt-added black beans, drained and rinsed
- 2 red bell peppers, thinly sliced
- ¾ cup thinly sliced red onion
- ¾ cup chopped fresh cilantro (or use parsley)
- 2 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- ¾ tsp salt
- 12 fajita-size corn tortillas
- 1½ cups shredded reduced-fat Mexican blend cheese
Instructions
- Preheat broiler. Toss together lettuce, beans, bell pepper, onion, cilantro, oil, vinegar, and salt in a large bowl.
- Arrange tortillas on 2 large baking sheets; sprinkle with cheese.
- Working with 1 baking sheet at a time, broil 2 minutes or until cheese melts.
- Let stand on baking sheet 2 minutes; repeat with remaining baking sheet. Top with lettuce mixture.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
310
|
310
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 16 | 16 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 520 | 520 |
Diabetic Meal Plan
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