Black Bean and Green Chili Tostadas
1 cup rinsed, drained, canned low-sodium black beans, mashed
1 small can (4 ounces) chopped mild green chilies
2 teaspoons chili powder 4 (8-inch)
corn tortillas
1 cup washed, torn romaine lettuce leaves
1 cup chopped seeded tomato
1/2 cup chopped green onion
1/2 cup grated reduced-fat Cheddar cheese
1/4 cup nonfat sour cream
4 cilantro sprigs
Combine beans, chilies and chili powder in small saucepan. Cook 5 minutes over medium heat or until heated through, stirring occasionally. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Sprinkle tortillas with water; place in skillet, one at a time. Cook 20 to 30 seconds or until hot and pliable, turning once. Spread bean mixture evenly over tortillas; layer with lettuce, tomato, onion, cheese and sour cream. Garnish with cilantro sprigs.
Makes 4 tostadas (1 tostada per serving). Cal.: 180
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