Healthified spicy tostadas
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.