Bean Tostadas with Corn Salsa and Avocado

By dette

Tostadas are open-face tacos. They're a great way to use up leftover chicken, fish, or meat as well as potatoes, rice and vegetables. Fresh salsa, which you can find near the dairy products in most supermarkets, is higher in vitamin C than bottled salsa (it gets cooked out during processing).

Ingredients

• 4 masll (6") corn tortillas
• 1 (15 1/2oz) can pinto or black beans, rinsed and
• drained
• 1 c. fresh salsa
• 1 (8oz) can low-sodium corn kernels, drained
• 3/4 c. chredded reduced-fat sharp cheddar cheese
• 1 . shredded romaine lettuce
• 1/2 avocado, diced
• 1/2 c. fat-free sour cream
• 2 scallions, thinly sliced
• 2 tbsp chopped cilantro (opt)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 450 degrees. Arrange the tortillas in single layer on a baking sheet and bake until crisp and light brown around the edges, 5-7 minutes.

Meanwhile in a small saucepan, mix the beans and 1/2 c. of the salsa; cook, stirring as needed and mashing the beans, until heated through, about 5 minutes. In a small bowl, mix the remaining 1/2c. of salsa and the corn.

Place the tortillas on plates. Spread each with the bean mixture, then top with the cheese, lettuce, corn mixture, avocado, sour cream scallions, and cilantro (if using).



326 cal; 6 g fat; 3 g sat fat; 12 mg chol; 566mg sod; 50 g carb; 11 g fib; 20 g prot; 373 mg calc. POINTS: 5