Instructions: 1. Heat oven to 450 degrees F. Lightly coat cookie sheet and long edges of jelly-roll pan with vegetable cooking spray. Place 2 tortillas on each side of cookie sheet. Using jelly-roll pan to hold tortillas in place, invert it in center of cookie sheet. Fold each tortilla over into taco shape and press onto top of jelly-roll to adhere, using more vegetable cooking spray if needed. Bake 5 to 7 minutes, until crisp. Cool on wire rack.

2. Spray a medium nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add onions and cook until softened, 3 minutes.

Add garlic and cook 30 seconds. Add chili powder, cumin, salt and pepper; cook 30 seconds more. Stir in ground beef and cook until browned, about 4 minutes. Stir in black beans and tomato sauce. Simmer until heated through, 2 minutes.

3. Spoon 3/4 cup beef filling into each prepared taco shell. Layer each with 1/2 cup lettuce and 1/4 cup cheese. Top with tomatoes and green onions.

Makes 4 servings.

Total Fat 21 g

Prep time: 20 minutes

Cooking Time: 25 minutes

Degree of difficulty: Easy

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