Tortilla Flat Stacks:
Last week kicked my butt and I had to dig deep to feel grounded and think through all the things that were coming my way! When times get tough the tough get going! I calmly stayed on course and came out the other side still in the game. Sometimes that’s all you can ask for, right? I came up with this recipe because I was short on time and energy.
These Tortilla Flat Stacks are delicious and easy to make. When times get tough keep it simple. My crew ate them up and I’m eager to make them again.
Stay focused and positive!
Ali in the Valley
Photo by: Ali
1 cup cooked black beans, drained and rinsed 1 large bell pepper, seeded and diced small 1/4 cup finely chopped red onion 1/4 packed cup cilantro leaves, chopped Juice 1 lime 1/4 tsp sea salt 1 avocado, pitted, peeled and chopped 4 whole-grain corn tortillas 1 tsp ground cumin 2 oz reduced-fat Mexican cheese blend or part-skim mozzarella, shredded (1/2 cup) Olive oil cooking spray 8 egg whites 1/4 cup low-fat sour cream
Preheat oven to 350°F. In a medium bowl, combine beans, bell pepper, onion, cilantro, lime juice and salt. Gently fold in avocado and set aside.
Place tortillas on a baking sheet and sprinkle cumin evenly over top. Then sprinkle with cheese, dividing evenly. Bake for 5 minutes or until cheese has melted.
Nutrients per serving (1 tortilla, 2 egg whites, 1/2 cup bean mixture, 1 tbsp sour cream): Calories: 276, Total Fat: 11 g, Sat. Fat: 3.5 g, Carbs: 26 g, Fiber: 7 g, Sugars: 3 g, Protein: 18 g, Sodium: 423 mg, Cholesterol: 16 mg