NUTRITION

SERVINGS

INGREDIENTS

0.75 cup black beans

0.25 cup frozen corn

0.5 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

0.25 cup red enchilada sauce

1 medium corn tortilla

1 oz sharp cheddar cheese

0.75 cup non-fat Greek yogurt

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.5 medium lime

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  In a medium bowl, combine black beans, corn, diced red bell pepper, diced red onion, and baby spinach.

• 3

  Season the vegetable mixture with cumin, garlic powder, sea salt, and black pepper.

• 4

  Cut the corn tortilla into bite-sized strips or triangles.

• 5

  In a small baking dish, spread a spoonful of enchilada sauce on the bottom.

• 6

  Layer half of the tortilla strips, followed by the vegetable mixture, and another layer of tortilla strips.

• 7

  Pour the remaining enchilada sauce over the top and sprinkle with shredded sharp cheddar cheese.

• 8

  Bake for 20-25 minutes until the sauce is bubbling and the cheese has melted into a golden crust.

• 9

  While baking, whisk the Greek yogurt with lime juice to create a high-protein crema.

• 10

  Remove from oven, top with a generous dollop of the lime-yogurt crema and fresh cilantro before serving.