Black Bean Tostados with Spicy Black Beans

recipe

Yield:

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

Ingredients

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

Preparation

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.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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