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Healthified Spicy Tostadas

1 review

20 ratings

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.

Prep Time:5 min

Start to Finish:20 min

makes:4 Servings

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

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.

1 Review

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Healthified Spicy Tostadas

The cilantro was a nice ingredient for this recipe. I added a little hot sauce while eating.
Posted at 3:10 PM on March 19 2010 by rontom