1 small onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian dressing
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
2 cups shredded Mexican cheese blend
1 cup shredded lettuce
1/4 cup minced fresh cilantro
1) In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2) Stir in the salsa, beans, dressing, sour cream, and taco seasoning.
The last & final layer should be a healthy dose of grated cheese.
4) Cover with foil and bake at 400° for 25 minutes, or until hot & bubbly. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Yield: 8 servings.