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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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In Sewell, New Jersey, Marguerite Shaeffer prepares these healthful tostadas topped with beans for a meatless supper or lunch. âSimmering the beans instead of frying them reduces the fat while enhancing the flavor,â she notes. Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1-1/2 teaspoons chili powder |
1/2 teaspoon ground cumin |
3 teaspoons canola oil, divided |
3/4 cup chunky salsa, divided |
6 corn tortillas (6 inches) |
1 cup shredded lettuce |
2 tablespoons reduced-fat sour cream |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook the beans, chili powder and cumin in 1 teaspoon oil for 3 minutes. Stir in 1/2 cup salsa; bring to a boil. Reduce heat; simmer, uncovered, for 3-6 minutes or until thickened.
2. Meanwhile, brush both sides of tortillas with remaining oil. Place on an ungreased baking sheet. Bake at 400° for 5-8 minutes or until crisp.
3. Spoon bean mixture over tortillas. Top with lettuce, sour cream and remaining salsa. Yield: 6 servings.
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