1 (16-ounce) can red beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added whole-kernel corn, drained
1 (14 1/2-ounce) can diced tomatoes and green chiles
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 1/2 teaspoons chili powder
6 (6-inch) corn tortillas
3 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
3/4 cup plain fat-free yogurt
How to Make It
Preheat oven to 350°.
Place 1 cup beans in a shallow bowl, and mash with a fork. Place in a medium saucepan; add remaining beans, corn, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Uncover and cook until thickened and bubbly, stirring occasionally. Set aside, and keep warm.
Place tortillas in a single layer on a baking sheet; bake at 350° for 10 minutes or until crisp.
Spread bean mixture evenly on tortillas. Top with lettuce, chopped tomato, and cheese. Top each with 2 tablespoons yogurt.