• 1 cup canned black beans, rinsed and drained, mashed • 2 teaspoons chili powder • Cooking oil spray • 4 - 8 inch corn tortillas • 1 cup washed torn romaine lettuce leaves • 1 cup chopped seeded tomato • 1/2 cup chopped onion • 1/2 cup plain nonfat yogurt • 2 jalapeño peppers,* seeded and finely chopped
COOKS NOTE: *Jalapeño peppers can sting and irritate the skin. Wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
Combine beans and chili powder in small saucepan. Cook over medium heat 5 minutes or until heated through, stirring occasionally.
Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Sprinkle tortillas with water; place in skillet, one at a time. Cook 20 to 30 seconds or until hot and pliable, turning once during cooking.
Spread bean mixture evenly over tortillas; layer with lettuce, tomato, onion, yogurt and peppers. Garnish with cilantro, sliced tomatoes and peppers, if desired. Serve immediately.
