Bean Tostadas with Corn Salsa and Avocado
- Number of Servings: 7
Ingredients
7 corn tortillas (6 inch)15oz can black beans - rinsed and drained1 cup salsa1 cup corn kernels (frozen preferrable due to salt of canned)3/4 cup reduced fat cheddar cheese1 cup shredded romaine lettuce1/2 avocado, diced4 tblsp reduced fat sour cream2 scallions - thinly sliced
Preheat oven to 450 degrees. Arrange the tortillas in a single layer on a baking sheet and bake until crispt and light brown around the edges (5-7 minutes).
Meanwhile, in a small saucepan, mix the beans and 1/2 cup of the salsa; cook, stirring as needed and mashing the beans until heated through, about 5 minutes. In a small bowl, mix the remaining 1/2 cup of salsa and the corn.
Place the tortillas on plates. Spread each with the bean mixture, then top with the cheese, lettuce, corn mixture, avocado, sour cream and scallions.
Number of Servings: 7
Recipe submitted by SparkPeople user BEHAPPY0201.
Meanwhile, in a small saucepan, mix the beans and 1/2 cup of the salsa; cook, stirring as needed and mashing the beans until heated through, about 5 minutes. In a small bowl, mix the remaining 1/2 cup of salsa and the corn.
Place the tortillas on plates. Spread each with the bean mixture, then top with the cheese, lettuce, corn mixture, avocado, sour cream and scallions.
Number of Servings: 7
Recipe submitted by SparkPeople user BEHAPPY0201.
Nutritional Info Amount Per Serving
- Calories: 209.0
- Total Fat: 6.5 g
- Cholesterol: 11.9 mg
- Sodium: 340.4 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 8.0 g
- Protein: 9.9 g
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