Ingredients

• 12 corn tortillas
• 1/2 teaspoon sea salt, ground, divided
• 8 ounces mild Italian sausage, casings removed
• 1 (24 ounce) Ragu tomato sauce, Old World Style Traditional, divided
• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 4 avocados, peeled, pitted and mashed
• 2 spring onions, sliced
• 3/4 cup cilantro, chopped, divided
• 2 jalapeno peppers, seeded and minced
• 2 garlic cloves, minced
• 2 tablespoons lime juice
• 1/4 teaspoon fresh ground black pepper
• 1 (2 1/4 ounce) package pine nuts
• 4 cups arugula
• 4 tablespoons sour cream
• 1/4 cup sharp cheddar cheese, shredded

Instructions

1. Cut each tortilla into 6 wedges. Spray cookie sheets with no-stick cooking spray. Add tortilla wedges in a single layer. Spray tops of tortilla wedges with no-stick cooking spray. Sprinkle with 1/4 teaspoon freshly ground sea salt. Bake in a preheated 350 degree oven for 15 minutes, or until crisp.

2. In a 9-inch skillet over medium heat, cook and stir Italian sausage until browned. Drain off any fat.  Measure out 1/2 cup Ragu sauce and set aside.  Add remaining Ragu sauce, black beans, chili powder, cumin, garlic powder, onion powder and crushed red pepper. Cook and stir over medium heat until mixture begins to boil. Set aside.

3. In a medium bowl, combine mashed avocados, remaining 1/2 cup Ragu sauce, spring onions, 1/2 cup cilantro, jalapeno peppers, minced garlic, lime juice, remaining salt, black pepper and pine nuts.

4. To serve, place one cup arugula on each of 4 serving plates. Spoon on sausage, Ragu and black bean mixture. Top each with avocado mixture. Spoon onto each 1 tablespoon sour cream followed by the cheddar cheese and remaining 1/4 cup cilantro. Serve with the crispy tortilla triangles.

5. Makes 4 servings.