Beef Tostadas

12 oz. thin-sliced top sirloin steak, trimmed of all visible fat
Juice of 1 lime
1 tsp olive oil
1 tsp garlic powder
1 tsp onion powder
6 corn tortillas
Cooking spray
2 tsp chili powder
2 tsp smoked paprika
1 cup black beans
1 cup shredded iceburg lettuce
1 large tomato, chopped
1/2 cup shredded reduced fat cheddar cheese
1 small chopped onion
6 Tbsp reduced fat sour cream

Make this a vegetarian meal and omit the beef, saving 114 calories per serving!

Heat oven to 400 degrees.

Sprinkle both sides of the steak with garlic and onion powder. Squeeze the lime over the steak and evenly distribute the juice. Drizzle the olive oil evenly over the steak and rub it in. Set aside while you prepare the rest of the dish.
Spray a cookie sheet with cooking spray and arrange the 6 corn tortillas on it. Spray the tops of the tortillas with cooking spray and sprinkle half of the chili powder and smoked paprika evenly over them. Bake for 5 minutes. Remove from the oven and turn them over. Spray with cooking spray and sprinkle the remaining chili powder and smoked paprika on them. Bake for an additional 5 minutes and remove from the oven. They should be crisp and stiff.
Grill or pan fry the sirloin steak to desired tenderness and allow the meat to rest.
Mash the black beans, and spread evenly on all six of the tortillas, dividing amount equally. Slice the steak thinly crosswise after resting, and divide equally among the tortillas. Repeat with the remaining ingredients.

Makes 6 servings.