Serves: 6 servings
12 corn tortillas
1 can (16 ounces) pinto beans, rinsed and drained
1 red sweet pepper, cored, seeded, and minced
1 green sweet pepper, cored, seeded, and minced
4 scallions, chopped
1/2 cup shredded low-fat Monterey Jack cheese
1 cup Tomato-Pepper Salsa ( see my recipe for that) or bottled low-fat salsa.
3 jalapeno peppers, ribbed, seeded and minced
1/2 cup Guacamole (also see me recipe for that)
1/2 cup fat-free sour cream
1- Preheat oven to 400 degrees F. Cut the tortillas into quaters. Place the pieces in a single layer on a baking sheet and bake at 400 degrees F for 5 minutes, or until crisp but not brown. Let cool for a few minutes.
2- Coarsely mash the beans. Spread the beans on the tortillas, making sure to leave a small edge for picking up the pieces. Sprinkle with the red and green peppers, scallions, and cheese. Bake for 5 minutes, or until the cheese melts.
3- Top with the salsa. Sprinkle with the jalapenos. Serve with the guacamole and sour cream on the side.