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  • 2 Tilapia fillets
  • 1 lime, juiced
  • 1 15 oz. can black beans, with most liquid drained
  • 1 15 oz. can Mexican recipe stewed tomatoes
  • 2 handfuls chopped cilantro
  • 1 c. crushed tortilla chips
  • 2 tbsp. melted butter


Marinate Tilapia fillets in lime juice for 15 minutes. Preheat oven to 350° F.

In shallow 1 1/2 qt. baking dish mix together drained black beans, stewed tomatoes and 1 handful of chopped cilantro.

Remove fish from lime juice, blend lime juice into bean mixture and top with fillets. Mix together 1 c. crushed tortilla chips and 2 Tbsp. melted butter until tortilla chips are moist. Mix in 1 handful chopped cilantro and press gently onto top of fillets.

Bake approximately 40 minutes or until fish flakes easily, then broil until topping is golden brown.

Karen’s notes:

Choose low, or no sodium options when shopping for the tortilla chips and canned goods. Substitute coconut oil for the butter, use low sodium mild Rotel® Tomatoes with green chiles in place of the Mexican stewed variety to increase the “healthy factor.”  I would also cut back on the cilantro and use parsley, just because I don’t really like cilantro.

The original recipe isn’t clear, but it looks like this serves 4.,1626,129173-248197,00

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