Ingredients:

• 1 16-ounce can black beans (or no salt added), thoroughly rinsed and drained
• 1 cup fresh tomatoes, coarsely chopped
• 1/2 cup whole-kernel corn (or no salt added), thoroughly rinsed and drained
• 1/2 medium onion, chopped
• 1 minced garlic clove
• 1 4-ounce can of green chilies, thoroughly rinsed and drained
• 1 teaspoon lime juice
• 1/4 teaspoon cumin
• 1/8 teaspoon black pepper
• Six corn tortillas

Directions:

Salsa

1. Mix all ingredients in a large bowl.
2. Cover and chill in the refrigerator for one hour.

Tortillas

1. Preheat oven to 400 degrees F.
2. Cut each tortilla in half.
3. Place tortillas on a cookie sheet.
4. Bake for 10 minutes.
5. Turn once, then bake another three minutes.
6. Transfer to serving platter and top with chilled salsa (above).
7. Serve at once.

Nutritional Information

Serving Total:
12 Servings

Nutrition Per Serving:
Salsa:
86 Calories
17g Carbohydrate
5g Protein
5g Fiber
276mg Sodium

Tortilla:
67 Calories
14g Carbohydrate
2g Protein
1g Fat
2g Fiber
48mg Sodium

Exchanges:
1 Starch

Carb Counting:
1 Carb