Black Bean and Corn Tostadas

recipe
To save time, buy prechopped onion and bell pepper in the produce section, as well as a bag of shredded lettuce.

Yield:

5 servings (serving size: 1 tostada)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 238
Fat 7.1 g
Satfat 2.8 g
Protein 10.7 g
Carbohydrate 32 g
Iron 1.6 mg
Sodium 427 mg
Caloriesfromfat 26 %
Fiber 5.7 g
Calcium 188 mg

Ingredients

5 (5 1/2-inch) corn tortillas
Cooking spray
2 teaspoons canola oil
1/3 cup diced onion
1/3 cup diced green bell pepper
1 (15.5-ounce) can black beans, rinsed and drained
1 cup frozen whole-kernel corn, thawed
3/4 cup refrigerated fresh salsa
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 1/4 cups shredded iceberg lettuce
10 tablespoons refrigerated fresh salsa
5 tablespoons fat-free sour cream
3/4 cup (3 ounces) reduced-fat shredded Cheddar cheese
5 teaspoons minced fresh cilantro

Preparation

Preheat oven to 350°.

Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 10 minutes or until crisp, turning after 7 minutes.

While tortillas bake, heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until onion is lightly browned. Stir in beans and next 7 ingredients. Cook 2 minutes.

Place tortillas on plates.Top each tortilla with about 1/2 cup bean mixture, 1/4 cup lettuce, 2 tablespoons salsa, 1 tablespoon sour cream, about 2 tablespoons cheese, and 1 teaspoon cilantro.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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