1 teaspoon organic canola oil
2 small corn tortillas, cut into triangles
2 tablespoons cojita cheese
1/4 cup enchilada sauce
1/3 cup pinto beans
½ cup leftover vegetables
1 tablespoons pepitas
Hot sauce, optional
DirectionsPour the oil into a non-stick pan that has been sprayed with cooking spray. Heat oil over medium-high heat. Once the oil is hot add tortilla triangles and cook until brown. Then sprinkle 2 tablespoons of cheese over the triangles, and flip over so the cheese side in touching the pan. Allow the cheese to crips up (about 1-2 minutes undisturbed in the pan). Take 2 triangles out for “garnish”.
Pour the enchilada sauce over the remaining tortilla triangles, and cook, stirring, until the tortillas soak up most of the sauce, about 1 minute. Add the beans and veggies to the pan and stir to heat.
Garnish with pepitas, cilantro, lime and the two reserved chilaquiles.
Yield: 1 Serving
Nutrition Breakdown: Calories 370, Fat 12g (3.5g saturated fat), Cholesterol 15mg, Sodium 900mg, Carbohydrate 55g, Fiber 10g, Protein 13g.
Percent Daily Value: 15% Vitamin A, 15% Calcium, 15% Iron, 10% Vitamin C
Diabetes Exchanges: 3 Starches, 1 Vegetable, 1 Lean Protein, 2 Healthy Fats