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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
6 (6-inch) flour or corn tortillas |
3/4 cup fat-free refried beans |
3/4 cup jarred red salsa |
1 cup shredded cheddar (about 2 1/2 oz.) |
1 tablespoon finely chopped fresh cilantro |
1 cup shredded romaine lettuce |
2 tablespoons sour cream |
Directions:
1. Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 minutes.
2. Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes.
3. Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired.
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