INGREDIENTS
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3 blue or yellow corn tortillas (6 in. wide)
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1 cup chopped onion
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2 tablespoons ground New Mexico chilies (also called chili powder)
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2 teaspoons all-purpose flour
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3/4 cup vegetable or chicken broth
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Salt
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1/2 cup shredded reduced-fat (made with 2% milk) cheddar cheese
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Nonfat or low-fat sour cream (optional)
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1 can (8 oz.) pinto or black beans, heated
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1 cup shredded lettuce
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2 tablespoons diced tomato