Black Bean and Corn Tostadas

  • 5 (5.5") 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-kernal 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 ouces) reduced-fat shredded cheddar cheese
  • 5 teaspoons minced fresh cilantro
  1. Preheat oven to 350°F.
  2. Coat tortillas with cooking spray; place on baking sheet.  Bake at 350°F 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, and sauté for 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.

Yield:  5 servings (serving size 1 tostada)

Calories 194, Fat 3.9g, Protein 9.8g, Carb 31g, Fiber 5.3g, Cholesterol 6mg, Iron 1.3mg, Sodium 535 mg, Calcium 140mg

Recipe Source:  Cooking Light:  Complete Meals in Minutes:  Great Recipes in 15, 20, 30 Minutes

**Note:  To save time, buy prechopped onion and bell pepper, as well as a bag of preshredded lettuce.

Cooking for a crowd?  Try this recipe as a dip and serve with tortilla chips (try multi-grain).