Black Bean and Corn Tostadas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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To save time, buy prechopped onion and bell pepper in the produce section, as well as a bag of shredded lettuce. Ingredients:
5 (5 1/2-inch) corn tortillas |
cooking spray |
2 teaspoons canola oil |
1/3 cup diced onion |
1/3 cup diced green bell pepper |
1 (15.5-ounce) can black beans, rinsed and drained |
1 cup frozen whole-kernel corn, thawed |
3/4 cup refrigerated fresh salsa |
1 1/2 teaspoons chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/8 teaspoon coarsely ground black pepper |
1 1/4 cups shredded iceberg lettuce |
10 tablespoons refrigerated fresh salsa |
5 tablespoons fat-free sour cream |
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese |
5 teaspoons minced fresh cilantro |
Directions:
1. Preheat oven to 350°.
2. Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 10 minutes or until crisp, turning after 7 minutes.
3. While tortillas bake, heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until onion is lightly browned. Stir in beans and next 7 ingredients. Cook 2 minutes.
4. Place tortillas on plates.Top each tortilla with about 1/2 cup bean mixture, 1/4 cup lettuce, 2 tablespoons salsa, 1 tablespoon sour cream, about 2 tablespoons cheese, and 1 teaspoon cilantro.
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