Black Bean Tostadas with Grilled Corn Salsa

Oxmoor House
6 servings.


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2 cloves garlic
2 (15-ounce) cans no-salt-added black beans, drained
1 cup canned vegetable broth, undiluted
3 tablespoons finely chopped onion
1/4 teaspoon salt
1/4 cup plus 2 tablespoons nonfat sour cream
3 tablespoons chopped fresh cilantro
6 (6-inch) corn tortillas
Vegetable cooking spray
3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers
6 cups shredded iceburg lettuce


Position knife blade in food processor bowl. Drop garlic through food chute with processor running. Process 3 seconds or until garlic is minced. Add beans, broth, onion, and salt; process until smooth, scraping sides of processor bowl once. Transfer bean mixture to a medium saucepan. Partially cover mixture, and cook over medium heat 15 minutes or until thickened, stirring frequently.

Combine sour cream and cilantro; stir well. Cover and chill.

Place tortillas on a baking sheet coated with cooking spray. Bake at 350° for 6 minutes; turn tortillas over, and bake 6 to 8 additional minutes or until crisp.

Place 1 tortilla on each individual serving plate. Spoon beanmixture evenly over tortillas; top each with cheese. Arrange lettuce over cheese. Top each tostada with 2 tablespoons Grilled Corn Salsa and 1 tablespoon sour cream mixture.

Created date

August 2009

Nutritional Information

Calories 275
Caloriesfromfat 20 %
Fat 6 g
Satfat 2.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.5 g
Carbohydrate 32.3 g
Fiber 0.0 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 273 mg
Calcium 0.0 mg