Black Bean Vegetable Tostadas
SERVINGS 4
Ingredients
- 4 whole-wheat tortillas 8-inch
- Nonstick cooking spray
- 3 tsp olive oil divided use
- 4 garlic finely chopped
- 1 can black beans 15-oz drained, rinsed
- ½ cup vegetable broth low-sodium organic
- 2 Tbsp. cilantro finely chopped fresh
- 4 cups lettuce finely shredded
- 2 tomatoes medium and chopped
- 1½ tsp lime juice fresh
- ½ avocado medium ripe and sliced
Instructions
- Preheat oven to 400° F.
- Lightly coat both sides of tortillas with spray. Place tortillas in single layer on two large baking sheets. Bake for 6 to 8 minutes, or until golden. Set aside.
- While tortillas are baking, heat 1 tsp. oil in large nonstick skillet over medium-high heat.
- Add garlic; cook, stirring frequently, for about 1 minute, or until golden.
- Add beans; cook, stirring frequently, for about 2 minutes, or until heated through.
- Add broth and cilantro; cook, stirring occasionally, for 3 to 4 minutes, or until heated through. Mash bean mixture with a potato masher into a chunky purée. Remove skillet from heat. Cover and set aside.
- Place lettuce and tomatoes in a medium bowl. Drizzle lime juice and remaining 2 tsp. oil over salad; toss gently to blend. Set aside.
- To serve, place a tortilla on each serving plate. Top evenly with beans, salad, and avocado.
Notes
Portion Fix Containers
1½ Green
2 Yellow
½ Blue
½ tsp. 2B Mindset Plate It! Add a protein for a great breakfast or lunch option.
2 Yellow
½ Blue
½ tsp. 2B Mindset Plate It! Add a protein for a great breakfast or lunch option.
Nutrition
Calories: 309kcalCarbohydrates: 44gProtein: 11gFat: 11gSaturated Fat: 2gSodium: 420mgPotassium: 592mgFiber: 11gSugar: 4gVitamin A: 3208IUVitamin C: 15mgCalcium: 127mgIron: 3mg
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