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Bean Tostadas with Corn Salsa




Source of Recipe


WW Community


Recipe Introduction


POINTS� Value | 12
Servings | 4



Recipe Link: http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=50449

List of Ingredients




15 1/2 oz cooked black beans, or canned pinto, rinsed and drained
1 cup salsa
8 oz canned yellow corn, drained
3/4 cup low-fat shredded cheddar cheese
1 cup romaine lettuce, shredded
1/2 avocado, diced
1/2 cup fat-free sour cream
2 medium scallion(s), thinly sliced
2 Tbsp cilantro, chopped
4 medium corn tortilla(s), 6-inches each

Recipe



Preheat oven to 450�F (230�C).

Arrange tortillas in a single layer on a baking sheet and bake until crisp and light brown around edges, 5 to 7 minutes.

Meanwhile, in a small saucepan, mix beans and 1/2 cup salsa. Cook, stirring as needed and mashing beans, until heated through, about 5 minutes.

In a small bowl, mix remaining 1/2 cup of salsa and corn.

Place tortillas on plates. Spread each with bean mixture, then top with cheese, lettuce, corn mixture, avocado, sour cream, scallions and cilantro.