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Preparation time
10 minutes
Total time:
25 minutes
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Ingredients
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1 packaging, Multigrain Tortillas
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15 mL (1 tbsp) olive oil
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5 mL (1 tsp) ground cumin
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5 mL (1 tsp) dried oregano
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2 mL (1/2 tsp) garlic powder
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175 mL (3/4 cup) black beans, drained, rinsed
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175 mL (3/4 cup) seeded and diced tomatoes
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125 mL (1/2 cup) frozen corn kernels, thawed
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30 mL (2 tbsp) lime juice
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175 mL (3/4 cup) shredded mozzarella cheese
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30 mL (2 tbsp) chopped fresh cilantro
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Directions
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Preheat oven to 400°F (200°C). Cut each tortilla into 6 wedges. Divide onto 2 large baking sheets and toss with oil, cumin, oregano and garlic powder. Spread wedges into single layer. Bake 8 to 10 min. until wedges are golden brown and crispy. Set baking sheets aside and let cool.
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Meanwhile, in small bowl mix black beans, tomatoes, corn and lime juice.
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Preheat broiler to high. Sprinkle half the cheese and half the salsa onto one sheet of wedges. Scatter wedges from second sheet on top. Sprinkle with remaining salsa and cheese. Broil until cheese is melted. Sprinkle with cilantro. Serve immediately.
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