Soft Black Bean Tostadas

By barbsjustagirl

Nancy Hughes, Cooking Light

JANUARY 2006

Ingredients

• Remaining ingredients:
• 1/2 cup chopped peeled avocado
• 1/2 cup chopped seeded tomato
• 1/4 cup thinly sliced green onions
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 2 tablespoons water
• 2 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 4 (8-inch) flour tortillas
• 1 cup shredded roasted skinless, boneless chicken breast
• 3/4 cup (3 ounces) preshredded Monterey Jack cheese
• 1 cup shredded iceberg lettuce
• 1/2 cup fat-free sour cream

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preheat broiler.

To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.