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Spicy Vegetarian Tostadas

Yield 6 servings (serving size: 1 tostada)

Ingredients

  • 1 (16-ounce) can red beans, rinsed, drained, and divided
  • 1 (15-ounce) can no-salt-added whole-kernel corn, drained
  • 1 (14 1/2-ounce) can diced tomatoes and green chiles
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons chili powder
  • 6 (6-inch) corn tortillas
  • 3 cups shredded lettuce
  • 2 medium tomatoes, chopped
  • 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
  • 3/4 cup plain fat-free yogurt

Nutrition Information

  • calories 271
  • caloriesfromfat 0.0 %
  • fat 4 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15 g
  • carbohydrate 48 g
  • fiber 9 g
  • cholesterol 8 mg
  • iron 0.0 mg
  • sodium 526 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place 1 cup beans in a shallow bowl, and mash with a fork. Place in a medium saucepan; add remaining beans, corn, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Uncover and cook until thickened and bubbly, stirring occasionally. Set aside, and keep warm.

  3. Place tortillas in a single layer on a baking sheet; bake at 350° for 10 minutes or until crisp.

  4. Spread bean mixture evenly on tortillas. Top with lettuce, chopped tomato, and cheese. Top each with 2 tablespoons yogurt.

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