Black Bean and Corn Tostadas

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

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Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 7.1g
  • Saturated fat: 2.8g
  • Protein: 10.7g
  • Carbohydrate: 32g
  • Iron: 1.6mg
  • Sodium: 427mg
  • Calories from fat: 26%
  • Fiber: 5.7g
  • Calcium: 188mg


  • 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


  1. Preheat oven to 350°.
  2. Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 10 minutes or until crisp, turning after 7 minutes.
  3. 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.
  4. 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.
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