Black Bean Tostadas with Grilled Corn Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 cloves garlic |
2 (15-ounce) cans no-salt-added black beans, drained |
1 cup canned vegetable broth, undiluted |
3 tablespoons finely chopped onion |
1/4 teaspoon salt |
1/4 cup plus 2 tablespoons nonfat sour cream |
3 tablespoons chopped fresh cilantro |
6 (6-inch) corn tortillas |
vegetable cooking spray |
3/4 cup (3 ounces) shredded monterey jack cheese with peppers |
6 cups shredded iceburg lettuce |
3/4 cup grilled corn salsa |
Directions:
1. Position knife blade in food processor bowl. Drop garlic through food chute with processor running. Process 3 seconds or until garlic is minced. Add beans, broth, onion, and salt; process until smooth, scraping sides of processor bowl once. Transfer bean mixture to a medium saucepan. Partially cover mixture, and cook over medium heat 15 minutes or until thickened, stirring frequently.
2. Combine sour cream and cilantro; stir well. Cover and chill.
3. Place tortillas on a baking sheet coated with cooking spray. Bake at 350° for 6 minutes; turn tortillas over, and bake 6 to 8 additional minutes or until crisp.
4. Place 1 tortilla on each individual serving plate. Spoon beanmixture evenly over tortillas; top each with cheese. Arrange lettuce over cheese. Top each tostada with 2 tablespoons Grilled Corn Salsa and 1 tablespoon sour cream mixture.
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