Ingredients:
1 (15 ounce) cans pinto beans
1 (6 inch) fat free tortillas
1 cup salsa
3 cups romaine lettuce, shredded
1/2 cup low-fat cheddar cheese
1 medium tomatoes, chopped
4 scallions, thinly chopped
Directions:
Drain the pinto beans, reserving 2 tablespoons of the liquid.
Rinse the beans and puree with the reserved liquid in a blender or food processor.
Spray a 7 inch nonstick skillet with nonstick spray and set over medium high heat.
Add 1 tortilla and cook until golden, 1-2 minutes on each side.
Repeat with remaining 3 tortillas.
Place a tortilla on each of 4 plates. Spread the bean puree evenly on each tortilla.
Then top each evenly with the salsa, lettuce, cheese and tomato.
Servings: 3
Time preparation: 5 min.
Time total: 10 min.