Skill Level: Medium - for everyday cooks, nothing too complex

Serves 6 servings

Cook Time:15 minutes

Ingredients

• 6 (6-inch) corn tortillas
• 3 tbsp. olive oil, divided
• 2 red bell peppers, seeded and cut into strips
• 1 green bell pepper, seeded and cut into strips
• 1 yellow bell pepper, seeded and cut into strips
• 1 serrano chile, seeded and cut into strips
• 1 small onion, thinly sliced
• 3 garlic cloves, minced
• Pinch chili powder or crushed red pepper flakes (optional)
• 1/2 cup fresh cilantro, roughly chopped

Directions

1. Preheat oven to 350°F. Brush both sides of tortillas with 1 tablespoon of the oil; season with salt to taste. Place tortillas on a baking sheet; bake until crisp and edges are golden, 10 to 12 minutes.

2. Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add bell peppers, serrano, onion and garlic. Cook until pepper strips are soft. Add chili powder (if desired); stir.

3. Place 1 toasted tortilla on each of 6 plates. Top with pepper mixture, sprinkle with fresh cilantro, and serve.

Nutrition Facts

Calories: 125

Fat: 8g 12%

Cholesterol: 0mg 0%

Sodium: 12mg 1%

Carbohydrate: 14g 5%

Dietary fiber: 3g 11%

Protein: 2g

Saturated fat: 1g 6%

Omega 3: 0g