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Chili Bean Tostada

Yield 4 servings (serving size: 2 tortillas, 1/3 cup beans, 1/2 cup lettuce, 1/4 cup cheese, 1 tablespoon salsa, and 1 tablespoon sour cream)

Ingredients

  • Cooking spray
  • 1/2 cup finely chopped onion
  • 1 (16-ounce) can pinto beans, rinsed and drained
  • 1/2 cup water
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 8 (6-inch) corn tortillas
  • Cooking spray
  • 2 cups shredded iceberg lettuce
  • 1 cup (4 ounces) reduced-fat shredded Cheddar cheese
  • 1/4 cup picante sauce or salsa
  • 1/4 cup reduced-fat sour cream

Nutrition Information

  • calories 324
  • fat 9.4 g
  • satfat 4.2 g
  • protein 15.6 g
  • carbohydrate 44.8 g
  • cholesterol 18 mg
  • iron 2.1 mg
  • sodium 693 mg
  • caloriesfromfat 26 %
  • fiber 7.5 g
  • calcium 335 mg

How to Make It

  1. Preheat oven to 350°.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 3 minutes or until tender. Add beans and next 4 ingredients; cook 5 minutes or until mixture thickens. Remove from heat; cover and keep warm.

  3. Coat each side of tortillas lightly with cooking spray. Place on a baking sheet, overlapping if necessary. Bake at 350° for 4 minutes on each side or until lightly browned.

  4. Place 2 tortillas, slightly overlapping, on each of 4 plates. Top evenly with beans, lettuce, cheese, picante sauce, and sour cream.

Oxmoor House Healthy Eating Collection