Corn and Black Bean Tostadas

Name: Corn and Black Bean Tostadas Recipe
Yield: 2
Ingredients: 1 ear fresh corn (or substitute � cup frozen; corn kernels thawed); 1 tablespoon olive oil divided; �1/41 cup canned black beans drained and rinsed; 1 teaspoon ground cumin; 1/4 teaspoon chili powder; 1/8 teaspoon cayenne pepper; 2 (8-inch) whole wheat tortillas; 1 ripe avocado pitted and thinly sliced; 1 lime cut into wedges (optional)

Number of Servings: 2

Ingredients

1 ear fresh corn (or substitute � cup frozencorn kernels, thawed)1 tablespoon olive oil, divided�1/41 cup canned black beans, drained and rinsed1 teaspoon ground cumin1/4 teaspoon chili powder1/8 teaspoon cayenne pepper2 (8-inch) whole wheat tortillas1 ripe avocado, pitted and thinly sliced1 lime, cut into wedges (optional)

Directions

Preheat broiler. Cut kernels from corn cob. Heat
1 teaspoon oil in a medium skillet over mediumhigh
heat. Add onion; saute 3 minutes or until
tender. Add garlic; cook 30 seconds or until
fragrant. Add corn, beans, cumin, chili powder
and cayenne pepper. Cook 6 minutes, stirring
occasionally, or until corn is tender. Arrange
tortillas on a baking sheet. Brush remaining 2
teaspoons oil evenly over both sides of tortillas.
Broil 2 to 3 minutes or until lightly browned. Top
tortillas evenly with bean mixture and avocado.
Serve with lime wedges, if desired.

Serving Size: Makes 2 Servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving