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.