Bean Chalupas

By Bostoncook

The American Institute for Cancer Research

Ingredients

• 12 corn tortillas
• 1 can pinto beans (14 oz.) drained
• 1 cup diced onion
• 1/4 teaspoon chili powder
• 1/2 cup lowfat ricotta cheese
• 1/2 cup picante sauce
• 1/2 teaspoon garlic
• Salt and pepper to taste
• 2 cups red onion, julienne strips
• 3 cups Romaine lettuce, thinly sliced
• 2 cups iceberg lettuce, thinly sliced
• 4 ounces lowfat cheddar cheese, grated
• 1 cup diced tomatoes
• 6 large radishes, thinly sliced

Details

Servings 12

Preparation

Step 1

1. Spray tortillas on both sides and place directly on oven rack to bake 10 mins at 350.

2. Drain beans.

3. Saute onion in sprayed skillet until lightly browned. Process with beans, chili powder-picante to a chunky pureé. Return to skillet over medium heat.

4. Add garlic, s&p; heat until bubbling and hot.

5. Sauté red onion until lightly browned.

6. Assemble chalupas by spreading about 2 tbs beans on each tortilla, topping them with lettuce, onion, cheese, tomatoes, and radish.