Healthified Spicy Tostadas

By dette

76% less fat • 59% less sodium than the original recipe—see the comparison. This crispy, crunch munchy will take your taste buds south of the border, while keeping your tummy north of your waistline.

Ingredients

• 4 6-inch corn tortillas
• 4 teaspoons olive oil
• 1 medium onion, chopped
• 1 cup canned Progresso® black beans, rinsed and drained
• 1 cup chopped seeded tomato
• 1 cup shredded reduced-fat Monterey Jack, cheddar, or mozzarella cheese (4 ounces)
• 2 tablespoons chopped fresh cilantro
• 1 clove garlic, minced
• 1 fresh jalapeño chile pepper, seeded and finely chopped

Preparation

Step 1

1. Preheat oven to 425°F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.
2. Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
3. Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro


Nutritional Information

1 Serving: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 500mg; Total Carbohydrate 26g (Dietary Fiber 6g, Sugars 3g); Protein 12g Percent Daily Value*: Vitamin A 20%; Vitamin C 20%; Calcium 25%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 1 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.