Recipe by Oxmoor House January 1995


Recipe Summary

6 servings.


Ingredient Checklist


Instructions Checklist
  • Position knife blade in food processor bowl. Drop garlic through food chute with processor running. Process 3 seconds or until garlic is minced. Add beans, broth, onion, and salt; process until smooth, scraping sides of processor bowl once. Transfer bean mixture to a medium saucepan. Partially cover mixture, and cook over medium heat 15 minutes or until thickened, stirring frequently.

  • Combine sour cream and cilantro; stir well. Cover and chill.

  • Place tortillas on a baking sheet coated with cooking spray. Bake at 350° for 6 minutes; turn tortillas over, and bake 6 to 8 additional minutes or until crisp.

  • Place 1 tortilla on each individual serving plate. Spoon beanmixture evenly over tortillas; top each with cheese. Arrange lettuce over cheese. Top each tostada with 2 tablespoons Grilled Corn Salsa and 1 tablespoon sour cream mixture.


Oxmoor House Cooking Light Collection

Nutrition Facts

275 calories; calories from fat 20%; fat 6g; saturated fat 2.9g; protein 15.5g; carbohydrates 32.3g; cholesterol 11mg; sodium 273mg.