Black Bean Tostados with Spicy Black Beans

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 26%
  • Fat: 10.1g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21.7g
  • Carbohydrate: 44.8g
  • Fiber: 0.0g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 383mg
  • Calcium: 0.0mg


  • 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 cup Spicy Black Beans, drained
  • 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


  1. 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.
  2. 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.
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