LETTUCE-WRAP TACOS WITH BLACK BEANS AND CORN 1 cup canned, no-salt-added black beans, rinsed and drained1/2 cup frozen whole-kernel corn, thawed1 small Italian plum (Roma) tomato, diced1/2 small avocado, diced2 tablespoons snipped fresh cilantro1 tablespoon fresh lemon juice1/2 teaspoon chili powder8 Bibb lettuce leaves1/2 cup shredded low-fat Monterey Jack cheese1/2 cup salsa (lowest sodium available) In a small bowl, stir together the beans, corn, tomato, avocado, cilantro, lemon juice and chili powder. Spoon 1/4 cup bean mixture into the center of each lettuce cup. Top with the Monterey Jack and salsa. For tacos, fold the sides of the lettuce over the filling. For burritos, roll the lettuce to enclose the filling, tucking the ends in. Secure each burrito with a toothpick. Makes four servings of two tacos each. Nutrition information per serving: Calories, 170; total fat, 6.5 grams; saturated fat, 2.5 grams; trans fat, 0 gram; polyunsaturated fat, 0.5 gram; monounsaturated fat, 3 grams; cholesterol, 9 mg; sodium, 202 mg; carbohydrates, 20 grams; fiber, 5 grams; sugars, 5 grams; protein, 9 grams; dietary exchanges, 1 1/2 starch, 1 very lean meat, 1 fat.
