Flavorful chipolte sauce and roasted vegetables brighten this healthy vegetarian version of a latino staple.
Serves 6 / Hearty beans, corn, and zucchini replace ground beef in this Tex-Mex favorite—and with so much flavor, you won’t miss the expensive cheese. If you use frozen corn kernels, run under warm water to thaw.
½ cup low-fat, plain Greek yogurt or sour cream
¼ teaspoon chipotle powder or chili powder
1 (15-ounce) can low-sodium black beans, rinsed and drained
1 (4-ounce) can chopped green chiles, drained
1 pint cherry tomatoes, halved
4 small zucchini (about 10 ounces), diced
2 green bell peppers, diced
2 cups corn kernels (thawed if frozen)
3 teaspoons salt-free chili powder, divided
6 (6-inch) whole-wheat tortillas
3 handfuls fresh spinach leaves (about 3 cups)
Salsa, for garnish
1. In a small bowl, stir together yogurt or sour cream and chipotle powder. Refrigerate until serving.
2. In a small saucepan, heat beans and chiles. Keep warm.
3. Preheat oven to 425˚. Set one oven rack in the center of oven, the other on top. On a large rimmed baking sheet lightly coated with cooking spray, evenly spread tomatoes (cut side up), zucchini, green peppers, and corn. Place on middle oven rack. Sprinkle with 2 teaspoons chili powder. Roast for 20–25 minutes until vegetables are browned evenly, stirring once or twice.
4. Meanwhile, slit a few holes in each tortilla (to keep them from puffing up) and place on a baking sheet. Sprinkle with remaining chili powder and salt to taste. Place on top rack for 5 minutes, until browned and crispy.
5. Place a tortilla on each serving plate. Top with spinach, beans, roasted vegetables, chipotle sour cream, and salsa to taste.
PER SERVING: 337 cal, 6g fat (1g mono, 1g poly, 4g sat), 3mg chol, 17g protein, 60g carb, 13g fiber, 410mg sodium