Bean and Cheese Tostadas Recipe

Ingredients

Servings: 4

15-ounce can no-salt-added pinto beans, rinsed and drained

1/4 cup water

1 medium garlic clove, minced

2 tsp chili powder

1 tsp ground cumin

1/4 tsp red hot-pepper sauce

4 6-inch corn tortillas

1/2 cup shredded reduced-fat sharp Cheddar cheese

2 cups shredded lettuce

4 ounces grape tomatoes or cherry tomatoes, quartered

1/3 cup finely chopped red onion

1/4 cup snipped fresh cilantro

1 tbsp fresh lime juice

2 tsp olive oil

1/4 tsp salt

Exchanges/Choices:

2 Starch

1 Vegetable

1 Fat

Calories 216

Calories from Fat 60

Fat 7g

Saturated Fat 2.2g

Cholesterol 10mg

Sodium 328mg

Carbohydrate 33g

Dietary Fiber 9g

Sugar 4g

Protein 11g

Preheat the oven to 350 degrees.
In a food processor or blender, process the beans, water, garlic, chili powder, cumin, and hot pepper sauce until smooth.
Put the tortillas on a baking sheet.
Spread the bean mixture on each tortilla. Sprinkle with the cheese.
Bake for 10 minutes, or until the cheese has melted and the bean mixture is hot.
Meanwhile, in a medium bowl, gently toss the remaining ingredients.
When the tortillas are ready, spoon the lettuce mixture on each. Serve immediately.

Fun Facts / Cooking Tips
	A combination of giant nachos and tossed salad, you just can't resist this yummy tostadas. This delicious tostadas can be enjoyed by everyone including diabetics.

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