This crispy, crunch munchy will take your taste buds south of the border, while keeping your tummy north of your waistline.
Here's the skinny:
4 individual Italian bread crust shells >
4 6-inch corn tortillas
2 tablespoons butter >
4 teaspoons olive oil
1 cup cooked ground beef >
1 cup canned Progresso® black beans, rinsed and drained
2 cups shredded Monterey Jack, cheddar, or mozzarella cheese (8 ounces) >
1 cup shredded reduced-fat Monterey Jack, cheddar, or mozzarella cheese (4 ounces)
1/4 cup sour cream >
2 tablespoons chopped fresh cilantro
Nutritional Highlights
850 (before)
230 (after)
45 g (before)
11 g (after)
23 g (before)
4 1/2 g (after)
1230 mg (before)
500 mg (after)
3 g (before)
6 g (after)
4 6-inch corn tortillas
4 teaspoons olive oil
1 medium onion, chopped
1 fresh jalapeño chile pepper, seeded and finely chopped
1 clove garlic, minced
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
Nutritional Information
1 Tostada:
Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4 1/2g); Cholesterol 20mg; Sodium 500mg; Total Carbohydrate 26g (Dietary Fiber 6g, Sugars 3g); Protein 12g
% Daily Value
Vitamin A 20%; Vitamin C 20%; Calcium 25%; Iron 8%
Exchanges
1 1/2 Starch, 1 Lean Meat, 0 Medium-Fat Meat, 1 1/2 Fat
Carbohydrate Choices
2
