Friday, March 11, 2016

Red Bean & Corn Tostadas

1 16 oz can red beans, rinsed, drained and divide into 2 bowls
1 15oz can no salt added corn, drained
1 14.5 oz can red diced tomatoes and green chilies such as Rotel
1/2 cup chopped green pepper
1/2 cup chopped onion
1 1/2 tsp. chili powder
6 (6 in.) corn tortillas
3 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup shredded reduced fat sharp Cheddar Cheese
3/4 cup plain fat free yogurt

Preheat oven to 350. Take one of the bean bowls and mash with a fork. Put in sauce pan and add rest of beans , corn and next 4 ingredients. Bring to a boil then cover and reduce heat and simmer 10 mins. Remove the lid and cook until thickened. When bubbles, stir often. Set aside and keep warm.

Place tortillas in a single layer on a baking sheet. Put in oven for 10 mins or until crisp. Spread bean mixture evenly on tortillas and top with lettuce, chopped tomato, and cheese. Place spoonful of yogurt on top. Makes 6.

15g protein
271 calories per tostada
9g fiber

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