The recipe below includes a handy tip from Cooking Light for making your own baked tortilla bowls. Use purchased shells for an even easier version. Also, this is a great way to use leftover grilled meat or fish so plan ahead. Make extra on your weekend cook outs, then just toss this together for quick supper during the week.

Serves 6

Cooking spray
6 10-inch flour tortillas, or purchased tostada shells
1 4-ounce can chopped green chiles, drained
2 14.5-ounce cans black beans, rinsed and drained
1 pound cooked meat, poultry, seafood or baked tofu, cut into chunks
4 cups diced tomato
2 cups fresh or canned corn kernels
3 cups packed mixed salad greens
1 cup diced red onion
2 cups avocado, chopped
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1 tablespoon (or more!) finely chopped jalapeno pepper
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 cup shredded Pepper Jack cheese
6 tablespoons low-fat sour cream
6 lime wedges

Preheat oven to 400 degrees.
Coat outside of 6 custard cups with cooking spray and place upside down on baking sheet. Drape one tortilla over each inverted cup. Bake for 10 minutes or until crisp and golden. Cool completely.

Reserve 3 teaspoons chiles. Combine remaining chiles and next 8 ingredients (meat through cilantro) in a large bowl. In a small bowl, whisk together the lime juice, jalapeno, olive oil, oregano, cumin pepper and garlic. Pour over the greens mixture and toss to coat. Scoop the salad into the tortilla bowls, sprinkle with cheese and dollop with sour cream. Top evenly with reserved chiles. Serve with lime wedge.