Fish Taco Salad

tortilla chips
shredded lettuce
baked fish or fish sticks
juice of 1/2 a lime
diced avocados
mango salsa

1) Layer ingredients on plate in order listed above.
2) Enjoy.

Black Bean Quesadillas

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, pressed
1 15-ounce can black beans, rinsed and drained
1 red bell pepper, chopped
2 tomatoes, chopped
1/2 package frozen corn (5 ounces)
12 whole wheat flour tortillas
1 cup low-fat Cheddar cheese, shredded

1) In large skillet add half the oil and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn. Cook until heated through.
2) Place a tortilla on a plate or flat surface. Sprinkle some Cheddar cheese over the tortilla. Spoon some of the bean and vegetable mixture over the cheese. Top with another tortilla. Repeat until all the tortillas are used.
3) Heat remaining oil in a large skillet over medium-high heat. Place quesadillas in the skillet and heat and flip until both sides are browned.

From Saving Dinner by Leanne Ely