Serving Size | 1/6 of recipe |
Calories | 197 |
Total Fat | 4.5 g |
Saturated Fat | 1 g |
Sodium | 748 mg |
Total Carbohydrate | 30 g |
Dietary Fiber | 7 g |
Protein | 11 g |
Ingredients | Measures |
---|---|
Canola oil ½ red onion, diced | 2 teaspoons |
Small zucchini, diced | 1 |
Black beans, rinsed and drained | 1 15-ounce can |
Plum tomatoes, seeded and diced | 2 |
Corn kernels (about 1 ear fresh) | ¾ cup |
Ground cumin | 1 teaspoon |
Salt | ¼ teaspoon |
Corn tortillas, cut into 4 wedges each | 6 (6-inch) |
Cooking spray | |
Red or green enchilada sauce | 1 cup |
Reduced-fat shredded cheddar cheese | 1 cup |
Exchanges
3 vegetables; 1 starch; 0.5 lean meat substitute
Side Suggestions: Avocado Salad
Arrange slices of avocado, tomato, and red onion on a large platter. Drizzle with olive oil and fresh lime juice, and season with salt and freshly ground pepper.
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