Black Bean Tostadas with Grilled Corn Salsa

Name: Black Bean Tostadas with Grilled Corn Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 850 grams no-salt-added black beans, drained; 177 milliliters Grilled Corn Salsa; 6 6-inchs (6-inch) corn tortillas; 3 Tbsps chopped fresh cilantro; 2 cloves garlic; 1 liters shredded iceburg lettuce; 85 grams 3/4 cup shredded Monterey Jack cheese with peppers; 59 milliliters nonfat sour cream; 3 Tbsps finely chopped onion; 0 teaspoons salt; 237 milliliters canned vegetable broth, undiluted

Black Bean Tostadas with Grilled Corn Salsa might be just the Mexican recipe you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 175 calories, 8g of protein, and 6g of fat per serving. The Fourth Of July will be even more special with this recipe. It works well as an inexpensive hor d'oeuvre. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of onion, corn tortillas, nonfat cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Position knife blade in food processor bowl. Drop garlic through food chute with processor running. Process 3 seconds or until garlic is minced.

Ingredients you will need

Garlic

Equipment you will use

Food Processor

Knife

Bowl

Add beans, broth, onion, and salt; process until smooth, scraping sides of processor bowl once.

Ingredients you will need

Beans

Broth

Onion

Salt

Equipment you will use

Bowl

Transfer bean mixture to a medium saucepan. Partially cover mixture, and cook over medium heat 15 minutes or until thickened, stirring frequently.

Equipment you will use

Sauce Pan

Combine sour cream and cilantro; stir well. Cover and chill.

Ingredients you will need

Sour Cream

Cilantro

Place tortillas on a baking sheet coated with cooking spray.

Ingredients you will need

Cooking Spray

Tortilla

Equipment you will use

Baking Sheet

Bake at 350 for 6 minutes; turn tortillas over, and bake 6 to 8 additional minutes or until crisp.

Ingredients you will need

Tortilla

Equipment you will use

Oven

Place 1 tortilla on each individual serving plate. Spoon beanmixture evenly over tortillas; top each with cheese. Arrange lettuce over cheese. Top each tostada with 2 tablespoons Grilled Corn Salsa and 1 tablespoon sour cream mixture.

Ingredients you will need

Sour Cream

Tortilla

Lettuce

Tostadas

Cheese

Salsa

Corn

Equipment

Ingredients

Servings:

850grams

no-salt-added black beans, drained 177milliliters

Grilled Corn Salsa 66-inchs

(6-inch) corn tortillas 3Tbsps

chopped fresh cilantro 2cloves

garlic 1liters

shredded iceburg lettuce 85grams

3/4 cup shredded Monterey Jack cheese with peppers 59milliliters

nonfat sour cream 3Tbsps

finely chopped onion 0teaspoons

salt 237milliliters

canned vegetable broth, undiluted

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired 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. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.