Healthified Spicy Tostadas

 

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.