Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
Category: Appetizers
This Recipe Makes: 1 Serving(s)

What you’ll need
1 small 5-inch diameter baked taco shell2 tbsp. pinto beans (made from dried no salt added)1/8 cup reduced fat Mexican cheese1/4 cup chopped tomatoes1 slice inner leaf romaine lettuce chopped1/4 tsp. hot pepper sauce

Step 1
Heat beans and bake taco shell. Place beans in shell followed by other ingredients. (The analysis includes the pepper sauce but if you like your taco mild, leave it out.)

Diabetic Exchanges
Fat: 1/2Meat/Meat Substitutes: Lean: 1Carbohydrate: 1