Crispy corn tortilla topped with refried beans.

Ingredients

16	oz can pinto beans
1	clove garlic
1	pinch cumin
1	pinch oregano (Pref Mexican Oregano)
2	tbs onion diced
1	slice low sodium bacon
1	cup low sodium chicken broth
8	corn tortillas
3	cups iceberg lettuce
2	tomato, diced
4	oz fat free cheddar cheese (Kraft Shredded)
4	tbs onion diced

Directions

1. If the beans are drained, the sodium level will be less than listed.
   
   
2. Bake corn tortillas at 350 degrees about 20 minutes, until golden brown.
   
   
3. Place bacon in freezer until firm, remove and dice. Place bacon in saucepan and fry until crisp. Drain all grease.
   
   
4. Mince garlic, fine dice onion. Reserve 4 Tbs onion for garnish.
   
   
5. Sautee the 2 Tbs onion and garlic briefly. Drain the beans and add to pan. Add the chicken broth.
   
   
6. Simmer over low heat for one to two hours to blend flavors. Mash beans by hand or use hand held blender. If too dry, add water, if too wet, allow to simmer over very low heat while stirring.
   
   
7. Layer on each tortilla, beans, cheese and lettuce. Garnish with tomatoes and onions.
   
   

Categories

Beans, Main Dish, Mexican, Boil

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Low in cholesterol High in calcium High in dietary fiber