Baked Low-Fat Mexican Tortilla Wedges

by | Updated: December 2nd, 2016 | Read time: 1 minute

You could eat just over a quarter cup of almonds. Or a piece of string cheese and an apple. Or a half cup of vanilla ice cream. But for the same amount of calories – about 225 – wouldn’t you rather fill up on a hot, restaurant-style Mexican meal? Loaded with healthy beans, protein-packed eggs and veggies, these tempting tortilla wedges are baked for a fiesta of flavor without excess fat. Go easy on the cheese and top with low-cal salsa for a diet-friendly lunch or dinner even non-dieters will love.

Mexican Fiesta Tortilla Wedges


Baked Low-Fat Mexican Tortilla Wedges

Makes 4 servings

Calories: 225
Protein:  17 grams
Carbs: 29 grams
Fat: 8 grams


6 corn tortillas, quartered
1 cup black beans
4 large eggs
1 jar salsa
1 green  onion, chopped
1 jalapeno pepper, seeded and chopped
3 oz. low-fat cheese, shreeded
Non-stick cooking spray


  1. Preheat oven to 475 degrees F.
  2. Use fork to mash ½ cup beans until smooth.
  3. Spray skillet with non-stick cooking spray. Add mashed and whole beans, salsa, green onion and jalapeno. Cook over high heat until hot.
  4. Reduce heat to medium. Crack eggs individually over mixture in skillet; cover and simmer for 8-10 minutes.
  5. On baking sheet, arrange tortillas. Top tortillas with bean mixture and bake for 7 minutes or until lightly browned.
  6. Remove sheet from oven and sprinkle tortillas with cheese. Return sheet to oven and bake additional two minutes until cheese is melted.
  7. Top with additional salsa if desired.