A fresh squeeze of lime gives a tasty, tart balance to garlicky beans and smooth, creamy goat cheese in this healthier take on a classic Mexican-inspired dish.
Fresh and light but satisfying, and beautifully easy to make:
4 8-inch whole wheat tortillas
2 teaspoons extra-virgin olive oil
1 large garlic clove, minced
1 15-ounce can black soybeans, rinsed and drained (substitute regular black beans if black soybeans are unavailable; you may also use 1 1/2 cups cooked beans)
3/4 cup reduced-fat goat cheese, crumbled
1/2 head romaine lettuce, chopped (about 4 cups)
2 medium tomatoes, diced
3 scallions, thinly sliced
1 lime, quartered
Salt and freshly-ground black pepper, to taste
1. Preheat oven to 400F.
2. Lightly spray tortillas with cooking spray and place, slightly overlapping, on a baking sheet. Bake until lightly puffed and browned, about 10 minutes. Set aside to cool.
3. While tortillas are toasting, heat oil in a medium saucepan over medium heat. Add garlic and cook until softened, about 1 minute. Stir in beans and heat until warmed through. Season with salt and pepper and remove from heat.
4. With tortillas still on the baking sheet, top with beans and cheese; bake until cheese is melted, about 5 minutes. Remove from the oven and top with lettuce, tomatoes, and scallions. Squeeze lime over top and serve hot.
Adapted from The South Beach Diet Quick and Easy Cookbook, by Arthur Agatson, MD (Rodale Press, 2006). Copyright (c) 2006 by Arthur Agatson. Reprinted by permission of Rodale Press.
Adapted from The South Beach Diet Quick and Easy Cookbook, by Arthur Agatson, MD (Rodale Press, 2006).