cheese and pinto beans tostadas

serves: 4
points: 6

8 (6-inch) reduced-fat corn tortillas
2 tsp. canola oil
1 garlic clove, minced
1 small onion, chopped
1 (15-ounce) pinto beans, rinsed and drained
1 (7-ounce) can corn, or 3/4 cup frozen corn kernels
juice of a lime (about 2 tsp)
1 tsp. ground cumin
1 cup salsa
2 2 Tbsp. chopped cilantro
1/2 cup reduced-fat sharp cheddar cheese
4 Tbsp. non-fat sour cream

1. Preheat the oven to 450. place the tortillas in a single layer on a baking sheet and bake until crisp, 8-10 minutes.

2. heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and onion; cook until the begin to soften, about 2 minutes. Add the beans, corn, cumin, and lime juice; cook stirring occasionally, 4-5 minutes. Stir in the salsa and cook 2 minutes longer. Remove from heat and stir in the cilantro.

3. For each serving, spread 2/3 cup of the bean mixture on a tortilla. Top with 2 Tbsp of the cheese and cover with second tortilla. Garnish with 1 Tbsp of the sour cream and a sprig of cilantro.

*tip: if doubling the recipe try using 1 can of pinto beans and 1 can of black beans. It gives a yummy flavor and texture. Also instead of nonfat sour cream try using nonfat plain yogurt with a dried Lipton onion soup packet mixed in. (1 packet to 32 ounce yogurt)*

fajitas

prep time: 10 mins
cook time: about 10 mins
serves: 4
W.W. point value: 5

1 pound boneless sirloin steak (or lean meat of choice)
*trimmed of visible fat and cut into 2 x 1/4-inch strips
1 Tbps chili powder
1 Tbsp fresh lime juice
1 garlic clove
1/2 tsp salt
freshly ground pepper
2 bell peppers (whatever color you want)
*seeded and thinly sliced
1 lrg. red onion
*sliced into thin rings
2 lrg. carrots
*shredded
4 (6-inch) fat-free tortillas
2 cups lettuce
*shredded
1/4 cup fat-free sour cream

1. Toss the beef strips with the chili powder, lime juice, garlic, salt, and ground pepper in a large bowl until well coated.

2. Spray a large nonstick skillet with nonstick spray and set over high heat. Add as many of the beef strips as will fit in one layer. Cook turning once, about 2 minutes for rare, 3 for med. rare, or 4 for medium. Transfer the beef strips to a plate and continue cooking the remaining beef strips. (do not crowd the pan-if you do, the strips will steam and turn gray)

3. Add the bell peppers and onion to the same skillet and cook, stirring until tender about 2 mins, add the carrots an cook stirring, 1 minute. Spoon 1 cup of the vegetables on top of a tortilla, top with a 1/2 cup of beef strips, 1/2 cup of lettuce, and 1 tablespoon of sour cream. Repeat with remaining tortillas.

*good idea*
Serve with a fresh salsa of chopped tomatoes, red onion, and cilantro, seasoned with a pinch of salt and cayenne.