Healthified spicy tostadas


Healthified spicy tostadas

Servings: 4

Preparation time: 35 min



4 soft corn tortillas (6 inch)

4 teaspoons olive oil

1 medium onion, chopped (1/2 cup)

1 clove garlic, finely chopped

1 jalapeno chile, seeded, finely chopped

1 cup canned black beans, drained, rinsed

1 cup chopped seeded tomato

1 cup shredded reduced-fat Monterey Jack, Cheddar or mozzarella cheese (4 oz)

2 tablespoons chopped fresh cilantro



1. Heat oven to 425 F. Place tortillas on ungreased cookie sheet. Lightly brush both sides of tortillas with 1 teaspoon of the oil. Bake 5 to 6 minutes, turning once, until lightly browned and crisp.

2. Meanwhile, in 10-inch skillet, heat remaining 3 teaspoons oil over medium-high heat. Add onion, garlic and chile; cook, stirring frequently, until onion is tender. Stir in beans and tomato; cook until hot.

3. Sprinkle tortillas evenly with 1/2 cup of the cheese. Spoon bean mixture over cheese. Sprinkle with remaining 1/2 cup cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.



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