It's an unseasonably cool Cinco de Mayo in Cincinnati, which means- Nutrigirl wants some Mexican comfort food! This is one of the easiest (and healthiest) Mexican dishes you'll find. Boasting almost 17 grams of protein and 10 grams of fiber, it's not only filling, but also delicious! The recipe is also high in calcium and iron, making it a great option for vegetarians.If you're out of black beans, pinto beans would work great in this recipe, too. A few drops of Sriracha won't hurt the dish either if you like things a bit spicy.Ingredients:1 cup frozen corn, thawed1 can (15 oz) black beans, rinsed & drained1 can (15 oz) diced tomatoes w/green chilies3 green onions, sliced2 tsp. dried oregano2 tsp. ground cumin6 small corn tortillas (6”)1 ½ cups 2% milk shredded cheddar cheese6 Tbsp. plain low fat yogurtDirections:1. In a bowl, combine the first 6 ingredients.2. Place 2 tortillas in an 11 x 7” baking dish coated with non-stick cooking spray. Spread with half of the corn mixture and sprinkle half of the cheese. Repeat layers3. Bake uncovered at 400 degrees for 15-20 minutes until heated through. Let stand for 5 minutes.4. Garnish each serving with a dollop of plain yogurt.Makes 6 servings. Nutrition facts per serving: 285 calories, 3.2 grams fat, 16.8 grams protein, 48 grams carbohydrate, 10 grams fiber, 5 gm cholesterol, 210 mg sodium.