DINNER
Black Bean Tostadas
Serving: 4 tostadas Total cook time: 15 min.
INGREDIENTS 4 corn tortillas 2 tbsp fresh lime juice 1 15-oz. can of no-salt-added black beans 1 tbsp jalapeno, minced ¼ cup red onion, finely diced 2 green onions, thinly sliced ½ cup grape tomatoes, sliced in half ½ iceberg lettuce, shredded
4 tbsp no-salt-added pico de gallo ¼ cup corn ¼ avocado, sliced ¼ tsp cumin ¼ tsp chili powder Pinch black pepper ½ tsp ground black pepper
PREPARATION
1. Heat oven to 425 °. Lightly brush lime juice on corn tortillas and place in the oven on a baking sheet. Bake until just crisp, about 8 min., flipping tortillas over after about 5 min. Remove from heat and allow tortillas to cool and harden.
2. Lightly spray nonstick oil to a medium-sized nonstick pan on to stovetop over low heat. Add jalapeno and red onion and sauté until just soft, 3-5 min.
3. Drain and rinse black beans and add to the pan. Add cumin, chili powder and pepper to taste.
4. Layer beans, shredded lettuce, tomatoes, green onion, pico de gallo, corn and avocado onto corn tortilla and enjoy.
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