Corn and Black Bean Tostadas
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 506.4
- Total Fat: 22.8 g
- Cholesterol: 0.0 mg
- Sodium: 665.1 mg
- Total Carbs: 68.6 g
- Dietary Fiber: 17.4 g
- Protein: 15.6 g
View full nutritional breakdown of Corn and Black Bean Tostadas calories by ingredient
Introduction
Clean Eating Clean EatingNumber of Servings: 2
Ingredients
-
1 ear fresh corn (or substitute ½ cup frozen
corn kernels, thawed)
1 tablespoon olive oil, divided
¼1/41 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)
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.
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.