corn tortillas. The advantage of making your own tortillas is that you can make them any size you want. These were like those little cantina tacos that El Torito makes on Tuesday nights for a dollar, but I got a little more elaborate.
12 4" corn tortillas
1 batch not-refried beans
1 C shredded cheddar cheese
1 C nonfat Greek yogurt
1/4 C chopped green onions
1/2 C diced tomatoes
1. For soft-taco texture, use freshly cooked tortillas. For crispy, fry tortillas in 1/4" hot oil for 15 seconds on each side. Drain on paper towels before using.
2. On each tortilla, layer 2 Tb warm beans, 1 Tb tomatoes, 2 tsp onions, a generous sprinkle of cheddar cheese, and top with a dollop of yogurt. Serve before the hot tortillas and beans melt the top layer of yogurt.
3. Alternatively, make nachos by cutting the tortillas into wedges before frying and arrange with layers of the ingredients.
Makes 12 individual appetizers, or one large nacho platter
Difficulty rating π