Cheese and Pinto Bean Tostada
For another meatless meal, this was good stuff. If you’re looking for something pretty simple that tastes good and you don’t have any meat thawed or don’t want to include meat in your meal, this would be a good choice. Both Josh and I enjoyed this dish and the leftovers were even better.
Cheese and Pinto Bean Tostada 4 servings – 6 WW Points each
Ingredients 8 (6 inch) reduced-fat corn tortillas 2 teaspoons vegetable oil 1 garlic clove, minced 1 small onion, chopped 1 (15 oz) can pinto beans, rinsed and drained 1 (7 oz) can corn, drained or 3/4 cup thawed frozen corn kernels 1 teaspoon ground cumin 1 cup tomato salsa 2 tablespoons chopped cilantro 1/2 cup shredded reduced-fat cheddar cheese 4 tablespoons non-fat sour cream
Preparation Preheat the oven to 450 degrees. Place the tortillas in a single layer on a baking sheet and bake until crisp, 8-10 minutes.
Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and onion; cook until they begin to soften, about 2 minutes. Add the beans, corn, and cumin; cook, stirring occasionally, 4-5 minutes. Stir in the salsa and cook 2 minutes longer. Remove from the heat and stir in cilantro.
For each serving, spread 2/3 cup of the bean mixture on a tortillas. Top with 2 tablespoons of the cheese and cover with a second tortilla. Garnish with 1 tablespoon of the sour cream.