Black Bean Tostados with Spicy Black Beans



2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 345
Caloriesfromfat 26 %
Fat 10.1 g
Satfat 4.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.7 g
Carbohydrate 44.8 g
Fiber 0.0 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 383 mg
Calcium 0.0 mg


2 (6-inch) corn tortillas
Vegetable cooking spray
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1 tablespoon chopped pickled jalapeno pepper
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
1 cup shredded lettuce
1/2 cup chopped tomato
1 tablespoon chopped green onions
2 tablespoons diced avocado
2 tablespoons nonfat sour cream alternative


Place tortillas on a baking sheet coated with cooking spray. Bake at 350° for 6 minutes; turn tortillas, and bake an additional 2 minutes or until crisp. Top evenly with cheese and pepper; bake 2 minutes or until cheese melts.

Coat a small saucepan with cooking spray; add Spicy Black Beans, cilantro, and cumin, mashing beans slightly with the back of a wooden spoon. Cook over medium heat until hot, stirring occasionally. Spoon bean mixture evenly over tortillas. Top evenly with lettuce and remaining ingredients.