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| INGREDIENTS |
| 4 |
(6-inch) corn tortillas |
| ½ cup |
black bean dip |
| 1 |
large tomato, diced |
| 1 cup |
shredded green cabbage |
| ¼ cup |
fresh cilantro leaves, chopped |
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|
|
| RECIPE |
- Preheat oven to 400°F.
- Place the tortillas on a baking sheet. Spread 2 tablespoons of black bean dip on top of each tortilla.
- Top with tomato and cabbage.
- Bake for 10 minutes. Remove from oven and sprinkle cilantro on each tortilla.
- Cut into wedges when cooled. Serve.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
1 tortilla
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
250 |
|
| Total Fat |
3 g |
|
| Sodium |
210 mg |
|
| Total Carbohydrates |
50 g |
|
| Fiber |
5 g |
|
| Protein |
5 g |
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