To save time, buy prechopped onion and bell pepper in the produce section, as well as a bag of shredded lettuce.
5 (5 1/2-inch) corn tortillas
2 teaspoons canola oil
1/3 cup diced onion
1/3 cup diced green bell pepper
1 (15.5-ounce) can black beans, rinsed and drained
1 cup frozen whole-kernel corn, thawed
3/4 cup refrigerated fresh salsa
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 1/4 cups shredded iceberg lettuce
10 tablespoons refrigerated fresh salsa
5 tablespoons fat-free sour cream
3/4 cup (3 ounces) reduced-fat shredded Cheddar cheese
5 teaspoons minced fresh cilantro
How to Make It
Preheat oven to 350°.
Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 10 minutes or until crisp, turning after 7 minutes.
While tortillas bake, heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until onion is lightly browned. Stir in beans and next 7 ingredients. Cook 2 minutes.
Place tortillas on plates.Top each tortilla with about 1/2 cup bean mixture, 1/4 cup lettuce, 2 tablespoons salsa, 1 tablespoon sour cream, about 2 tablespoons cheese, and 1 teaspoon cilantro.