· ½ cup light sour cream
· 2 tablespoons thick and chunky salsa
· 1 (15 oz) can black beans, drained and rinsed
· 1 (10 oz) can diced tomatoes and green chilies, undrained
· 1 teaspoon dried leaf oregano
· ¼ teaspoon garlic powder
· ¾ cup (3 oz) ÿnely grated reduced-fat cheddar cheese, divided
· 9 (6 inch) corn tortillas

In a small bowl, stir together sour cream and salsa; set aside. Rinse and drain beans and place them in a pan. Mash them up with a potato masher or fork – they’ll be lumpy. Add diced tomatoes and green chilies, oregano, and garlic powder. Stir well. Bring to a boil over medium-high heat and cook uncovered for 20 minutes, or until thickened; stir occasionally. Remove from heat and stir in ½ cup cheese. Warm corn tortillas if you like, according to package directions. Lay tortillas on plates. Lightly spread sour cream mixture over each tortilla. Spoon a little less than ½ cup of beans in the center of each tortilla. Using the remaining ¼ cup cheese, put a few shreds of cheese on top in center of beans. Let stand 5 minutes before serving.

Nutrients per Serving