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Yield:
1 servings
Ingredients:
| 1 can |
Black beans, drained (16-ounce) |
| 1 cup |
Corn, drained |
| 1/2 cup |
Fat-free Italian dressing |
| 6 x |
Corn tortillas |
| 4 oz |
Reduced-fat cheddar or Monterey Jack cheese |
| 1/2 cup |
Plain nonfat yogurt |
| 1/2 tsp |
Cumin |
| 1/8 tsp |
Garlic powder |
| 2 x |
Tomatoes |
| 4 cup |
Romaine or leaf lettuce leaves, torn |
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Mix corn, beans and dressing. Marinade in refrigerator at least 30 minutes. Spoon corn and bean mixture over lettuce. Sprinkle 1 ounce of cheese on each serving. Garnish with 2 tomato quarters. Mix yogurt with cumin and garlic powder. Serve with |
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tortilla chips and yogurt sauce. |
Instructions:
Instructions: Preheat oven to 350 degrees. Cut each tortilla into 6 pieces and bake on cookie sheet for 20 to 30 minutes turning once.
Makes 4 servings.
Folate, 63% of RDA for pregnancy; calcium, 28%; zincup 20%.
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