Black Bean and Corn Tostadas

Name: Black Bean and Corn Tostadas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 5
Cuisine: Mexican
Ingredients: 439 grams black beans, rinsed and drained; 2 teaspoons canola oil; 2 teaspoons chili powder; 237 milliliters frozen whole-kernel corn, thawed; 25 2-inchs (5 1/2-inch) corn tortillas; 5 teaspoons minced fresh cilantro; 79 milliliters diced green bell pepper; 1 teaspoons ground cumin; 0 teaspoons coarsely ground black pepper; 296 milliliters shredded iceberg lettuce; 85 grams 3/4 cup reduced-fat shredded Cheddar cheese; 79 milliliters diced onion; 1 teaspoons dried oregano; 177 milliliters refrigerated fresh salsa; 10 Tbsps refrigerated fresh salsa; 0 teaspoons salt; 5 Tbsps fat-free sour cream

Black Bean and Corn Tostadas might be just the hor d'oeuvre you are searching for. This gluten free and vegetarian recipe serves 5. One portion of this dish contains about 45g of protein, 22g of fat, and a total of 1448 calories. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up cheddar cheese, whole-kernel corn, cream, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Coat tortillas with cooking spray; place on a baking sheet.

Ingredients you will need

Cooking Spray

Tortilla

Equipment you will use

Baking Sheet

Bake at 350 for 10 minutes or until crisp, turning after 7 minutes.

Equipment you will use

Oven

While tortillas bake, heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Oven

Frying Pan

Add onion and bell pepper; saut 4 minutes or until onion is lightly browned. Stir in beans and next 7 ingredients. Cook 2 minutes.

Ingredients you will need

Bell Pepper

Beans

Onion

Place tortillas on plates.Top each tortilla with about 1/2 cup bean mixture, 1/4 cup lettuce, 2 tablespoons salsa, 1 tablespoon sour cream, about 2 tablespoons cheese, and 1 teaspoon cilantro.

Ingredients you will need

Sour Cream

Tortilla

Cilantro

Lettuce

Cheese

Salsa

Equipment

Oven

Baking Sheet

Frying Pan

Ingredients

Servings:

439grams

black beans, rinsed and drained 2teaspoons

canola oil 2teaspoons

chili powder 237milliliters

frozen whole-kernel corn, thawed 252-inchs

(5 1/2-inch) corn tortillas 5teaspoons

minced fresh cilantro 79milliliters

diced green bell pepper 1teaspoons

ground cumin 0teaspoons

coarsely ground black pepper 296milliliters

shredded iceberg lettuce 85grams

3/4 cup reduced-fat shredded Cheddar cheese 79milliliters

diced onion 1teaspoons

dried oregano 177milliliters

refrigerated fresh salsa 10Tbsps

refrigerated fresh salsa 0teaspoons

salt 5Tbsps

fat-free sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.