Black Bean Tostadas the Editors of Publications International, Ltd.
Black Bean Tostada
Makes 4 servings
|1||cup rinsed and drained canned black beans, mashed|
|2||teaspoons chili powder|
|Nonstick cooking spray|
|4||(8-inch) corn tortillas|
|1||cup washed torn romaine lettuce leaves|
|1||cup chopped seeded tomato|
|1/2||cup chopped onion|
|1/2||cup plain fat-free yogurt|
|2||jalapeño peppers,* seeded and finely chopped|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine beans and chili powder in small saucepan. Cook over medium heat 5 minutes or until heated through, stirring occasionally.
- Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Sprinkle tortillas with water; place in skillet, one at a time. Cook 20 to 30 seconds or until hot and pliable, turning once during cooking.
- Spread bean mixture evenly over tortillas; layer with lettuce, tomato, onion, yogurt and peppers. Garnish with cilantro, sliced tomatoes and peppers, if desired. Serve immediately.
|Serving Size:||1 tostada|
|Calories from Fat||9 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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