There are certain nights of the week that I am completely unprepared for dinner. This recipe was created on one of those nights where I just wanted to put something quick, easy, and, of course, healthy on the table. This tostada meal is meatless, featuring black beans and whole-wheat tortillas for protein, with lots of flavor, crunch, and health benefits. And did I mention it was easy?
- 2 cans black beans, rinsed and drained
- 3 green onions, chopped
- 4 tablespoons light sour cream
- 1/2 cup shredded Monterey or cheddar cheese
- 1 teaspoon ground cumin
- Pinch of salt and pepper
- Bunch of cilantro, chopped
- 2 – 3 splashes of mild jalapeno (green) sauce
- 4 whole-wheat tortillas
- Non-stick spray or olive oil spray
For the toppings:
- Shredded romaine
- Chopped tomato
- Diced jicama
- Diced avocado
- Salt and pepper, to taste
- Additional jalapeno or hot sauce, to taste
Put rinsed and dried beans in large bowl and, using a fork, mash beans until chunky. Add sour cream to beans and continue to mash with fork until slightly smoother. Add green onion, shredded cheese, cumin, cilantro, salt, and pepper and combine.
Preheat oven to 350 degrees. Place 4 whole-wheat tortillas on baking sheet. Spray each side of tortilla with non-stick or olive oil spray. Bake in oven for about 4-5 minutes, then flip. Take baking sheet out of oven and carefully spread 1/4 of mixture on each tortilla. Place back into oven and bake for another 3-5 minutes or until tortilla edges are browned and bean mixture is warmed through.
Top tostadas with shredded romaine, tomatoes, jicama, and avocado. Squeeze a generous amount of lime over vegetables, season with salt and pepper to taste, top with cilantro as desired. Serve with additional mild and hot sauces for an extra layer of flavor.