We had a kind of no cook dinner tonight.
This is one of our favorites! Super easy and super tasty.
We add a little bit of Fat Free Black Bean Dip from Trader Joe's. It has a spice to it that adds nicely to the flavor. And we don't use avocado, because we don't like it. So the point value is probably a little bit different for what we eat, but regardless, YUM!
Bean Tostadas with Corn Salsa and Avocado
4 small (6 inch) corn tortillas
1 (15.5 oz) can black beans, rinsed and drained
1 cup fresh salsa
1 ( 8oz) can low-sodium corn kernels, drained
3/4 cup shredded reduced-fat sharp cheddar cheese
1 cup shredded romaine lettuce
1/2 avocado, diced
1/2 cup fat free sour cream
2 scallions, thinly sliced
2 tablespoons chopped cilantro
1. Arrange the tortillas in a single layer on a baking sheet and bake until crisp in 450F oven. About 5-7 minutes.
2. In a small saucepan, mix the beans and 1/2 cup of the salsa; cook, stirring as needed and mashing the beans (we don't mash ours), until heated through, about 5 minutes. In a small bowl, mis the remaining 1/2 cup of salsa and the corn.
3. Place the tortilla on plate, then assemble tostada as desired. ( I didn't follow the directions here, because I like my sour cream on the bottom on top of the bean dip.) Put it together however you want. You get to be the boss tonight.
4 servings. Per serving: 326 cal, 6g fat, 3 g sat fat, 12 mg Chol, 566 mg Sod, 50g Carb, 11g Fib, 20g Pro, 373 mg Calc. POINTS: 5
From Weight Watchers "Cook it Quick" (2002)