From my new program:
21 Days to Fitness
Today's Healthy Recipe
MEXICAN BEAN TOSTADAS
These tostadas can be individualized to your family's preferences, topping them with the condiments of your choice. Serve with mexican rice for a delicious supper, or use smaller corn tortillas and serve as an appetizer. Prep Time: 5 minutes
Cook Time: 8 minutes
Ingredients:
- 4 6-inch corn tortillas
- 1/2 tsp salt
- 1 16 oz. can fat-free refried beans
- 1 cup shredded lettuce
- 1/2 cup chopped fresh tomatoes
- 2 oz. shredded fat free or part-skim mozzarella cheese
- 1/2 cup sliced black olives (about 20)
- 1/2 cup salsa
- 1/4 cup fat free sour cream
Preparation:
1. Preheat the oven to 375�F.
2. Place the corn tortillas on a baking sheet coated with cooking spray. Spray the surface of the tortillas with cooking spray, and sprinkle evenly with the salt. Bake for 7-8 minutes, or until crisp. Check on the tortillas periodically to avoid burning.
3. Heat the refried beans in a small saucepan over medium heat, stirring occasionally, until heated through.
4. Top each tortilla with about 1/3 cup of beans, 1/4 cup of lettuce, 2 tablespoons chopped tomatoes, 1/2 oz. cheese, 2 tablespoons olives, 2 tablespoons of salsa, and 1 tablespoon of sour cream.
Serves 4
1. Preheat the oven to 375�F.
2. Place the corn tortillas on a baking sheet coated with cooking spray. Spray the surface of the tortillas with cooking spray, and sprinkle evenly with the salt. Bake for 7-8 minutes, or until crisp. Check on the tortillas periodically to avoid burning.
3. Heat the refried beans in a small saucepan over medium heat, stirring occasionally, until heated through.
4. Top each tortilla with about 1/3 cup of beans, 1/4 cup of lettuce, 2 tablespoons chopped tomatoes, 1/2 oz. cheese, 2 tablespoons olives, 2 tablespoons of salsa, and 1 tablespoon of sour cream.
Serves 4
