Black Bean Tostadas

courtesy Penzy's catalog

Black Bean Tostadas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    - 15 oz. can black beans, rinsed and drained

  • 1

    - 16 oz. can fat free refried black beans

  • 1

    tbl. canola oil

  • 1

    onion, chopped

  • 1

    tbl. Arizona Dreaming

  • 1

    cup water, divided

  • 1

    cup chopped fresh tomatoes

  • 1

    tsp. honey (I used agave syrup)

  • 1

    tbl. fresh cilantro, finely minced

  • (optional)

  • ¼

    cup sour cream

  • 1

    cup shredded Gruyere or Chihuahua cheese

  • (I used Oaxaca)

  • 1-2

    fresh chopped jalapeno pepper

  • (I seeded mine)

  • Garnish: Chopped tomato

  • Optional: buy tostada shells or cook

  • fresh ones in oil until crisp

Directions

Heat the oil in a large skillet over medium heat. Add onion. After about 3 minutes when onion is turning translucent add the Arizona Dreaming and stir. Add half the water, the tomatoes and the sweetener. Cook for 20 minutes, stirring frequently. Add the beans and refrieds, the remaining water and heat through. Add the sour cream. Use a hand potato masher to halfway mash the whole beans (I found this step unnecessary). Serve on tostada shells and garnish with chopped pepper, tomato and cheese. Note: I used sodium free black beans.


Nutrition

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