1 cup rinsed, drained canned black beans, mashed
2 tsp chili powder
nonstick cooking spray
4 (8-in) corn tortillas
1 cup romaine lettuce leaves
1 cup chopped, seeded tomatoes
1/2 cup chopped onion
1/2 cup plain nonfat Greek yogurt
2 jalapeno peppers, seeded and chopped fine
In a small saucepan, combine the beans and chili powder; cook over medium heat about 5 minutes until heated through. Stir often so mixture does not burn.
Spray a large nonstick skillet lightly with nonstick cooking spray. Heat over medium heat until hot. Sprinkle tortillas with water and place in skillet, one at a time. Cook a few seconds until hot and pliable. Turn once during cooking.
Spread the beans over the tortillas and top with the remaining ingredients. Garnish each with a sprig of cilantro, if desired.
Serve immediately.
Yield: 4 servings
Per serving: 146 calories, 466 mg sodium, 29 g carbs, 9 g protein
Diabetic Exchanges: 1 1/2 starch, 1 1/2 vegetable
