Note: This recipe does not scale. Serves 4-6 Prep time: 15 minutes Cook time: 10 minutes
per serving: 413 calories; 23 grams protein; 16 grams total fat; 8 grams fiber; 8 grams saturated fat; 46 grams carbohydrates; 44 mgs cholesterol; 1443 mgs sodium; 11 WW points plus
Veggie Tortilla Pie
1 cup frozen corn
2 green onions thinly sliced
1 teaspoon ground cumin
1.5 cups prepared chunky salsa
1 15-ounce can black beans rinsed and drained
1 4-ounce can diced green chiles drained
4 large flour tortillas
2 cups shredded Mexican blend cheese
2 tablespoons fresh cilantro chopped
Preheat oven to 450 degrees.
 Spray large cookie sheet with cooking spray.
 Spray large nonstick skillet with cooking spray; place over medium heat. Add corn, green onions, and cumin; cook 3 minutes or until corn thaws. Remove skillet from heat; stir in salsa, beans and green chiles.
 Place 1 tortilla on cookie sheet; top with 1 cup of the bean mixture and cup cheese. Repeat, starting with tortilla, to make 2 more layers. Top with remaining tortilla and cheese.
 Bake pie 10 minutes or until heated through. Carefully transfer pie to cutting board; sprinkle with chopped cilantro. With sharp knife, cut into wedges to serve.
4 tablespoons lemon juice
3 tablespoons olive oil
coarse salt and freshly ground pepper, to taste
2 avocados peeled, seeded and sliced
1 bunch radishes thinly sliced
1 tablespoon fresh cilantro chopped
 Whisk together lemon juice and oil in a small bowl; season with salt and pepper. Combine half the dressing with avocado in a medium bowl and toss gently. Arrange slices on platter. Toss radishes with remaining dressing, mound on top of avocado, sprinkle with cilantro and serve.