Ingredients
2
6-inch corn tortillas
Nonstick cooking spray
1
box (9 oz) frozen corn
1/2
cup fat-free sour cream
1/4
cup snipped fresh cilantro
2
tablespoons fat-free milk
1
teaspoon olive oil
1
clove garlic, minced
1/2
teaspoon chili powder
1/2
teaspoon finely shredded lime peel
1/4
teaspoon salt
1/4
teaspoon black pepper
6
cups torn romaine lettuce
4
plum tomatoes, chopped (2 cups)
1
can (15 oz) Progresso™ black beans, rinsed and drained
1/2
cup shredded reduced-fat cheddar cheese (2 ounces)
1
avocado, halved, pitted, peeled, and chopped
Snipped fresh cilantro (optional)
Preparation
Preheat oven to 350°F. Cut tortillas into 1/2-inch-wide strips; place in a 15x10x1-inch baking pan. Coat tortillas lightly with cooking spray. Bake for 15 to 18 minutes or just until crisp, stirring once. Cool on a wire rack.
Meanwhile, prepare corn according to package directions. Cool.
For dressing: In a small bowl, stir together sour cream, the 1/4 cup cilantro, the milk, oil, garlic, chili powder, lime peel, salt, and pepper.
Place lettuce in a large glass serving bowl. Top with tomatoes, beans, cooled corn, cheese, and avocado. Add dressing and sprinkle with tortilla strips. If desired, garnish with additional cilantro.
