Spicy Vegetarian Tostadas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (16-ounce) can red beans, rinsed, drained, and divided |
1 (15-ounce) can no-salt-added whole-kernel corn, drained |
1 (14 1/2-ounce) can diced tomatoes and green chiles |
1/2 cup chopped green bell pepper |
1/2 cup chopped onion |
1 1/2 teaspoons chili powder |
6 (6-inch) corn tortillas |
3 cups shredded lettuce |
2 medium tomatoes, chopped |
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese |
3/4 cup plain fat-free yogurt |
Directions:
1. Preheat oven to 350°.
2. Place 1 cup beans in a shallow bowl, and mash with a fork. Place in a medium saucepan; add remaining beans, corn, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Uncover and cook until thickened and bubbly, stirring occasionally. Set aside, and keep warm.
3. Place tortillas in a single layer on a baking sheet; bake at 350° for 10 minutes or until crisp.
4. Spread bean mixture evenly on tortillas. Top with lettuce, chopped tomato, and cheese. Top each with 2 tablespoons yogurt.
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