Recipe: Nutrition
High-Fiber
Low-Cholesterol
Low-Fat
Low-Sugar
Directions
Prep Time
10 minutes
Cook Time
15 minutes
Ready in
25 minutes
- Preheat oven to 350°F. Coat muffin cups with nonstick cooking spray; set aside.
- To create a tortilla cup, soften 1 tortilla in microwave for a few seconds. Immediately fold it in half and in half again; gently press it into the bottom and up the sides of a muffin cup. Repeat with 7 remaining tortillas to make 8 cups total.
- Bake cups 5 minutes. Remove from oven and sprinkle 1 tablespoon of the cheese into each shell; set aside.
- In mixing bowl combine taco sauce, beans, corn and salsa; mix well. Microwave mixture until hot throughout, stirring midway through.
- Spoon mixture evenly among the 8 shells.
- Place in oven and bake about 10 minutes more, or until heated through.
- Remove from oven and immediately top with remaining cheese and diced tomatoes. Serve hot, warm or at room temperature.
Nutritional Information
Serving Size
1
Per Serving
Calories 509, Calories Fat 169, Total Fat 18g, Saturated Fat 7g, Cholesterol 87mg, Sodium 833mg, Carbohydrate 57g, Protein 28g
Serving Size | 1 |
Calories | 509 |
Calories Fat | 169 |
Calories (fat) extra | 33 |
Total Fat | 18g |
Total Fat (extra) | 29 |
Saturated Fat | 7g |
Saturated Fat (extra) | 35 |
Cholesterol | 87mg |
Cholesterol (extra) | 28 |
Sodium | 833mg |
Sodium (extra) | 35 |
Potassium | 1350mg |
Carbohydrate | 57g |
Carbohydrate (extra) | 19 |
Fiber | 7g |
Fiber (extra) | 32 |
Sugars | 6g |
Protein | 28g |
Omega3 | 0g |
Vitamin A | 863IU |
Vitamin A (extra) | 15 |
Vitamin C | 10mg |
Vitamin C (extra) | 15 |
Iron | 4mg |
Iron (extra) | 25 |