| Cook Time | 30 minutes |
| Servings |
servings
|
- 8 whole wheat tortillas
- 1 cup refried beans canned or homemade
- 1/2 cup black beans
- 1 avocado diced
- 1/4 cup frozen corn kernels no need to thaw
- 1/4 cup sliced black olives or use sausage, pepperoni or chorizo
- 1/2 cup shredded Cheddar cheese, or use Mexican blend, Monterey Jack or Pepper Jack
Ingredients
|
- Preheat the oven to 425 degrees. Line two large baking sheet with silicone baking mats or nonstick cooking spray.
- Put the tortillas on the baking sheets, spread a thin layer of refried beans on each (about 2 Tbsp. per tortilla), and top each tortilla with about 1 Tbsp. beans, 1 Tbsp. avocado, 1 tsp. corn, 1 tsp. olives and 1 Tbsp. cheese (we liked them best when spread lightly with the refried beans and not overloaded with toppings).
- Bake them for about 10 minutes until the tortillas get browned and crunchy. Serve immediately.
Do Ahead or Delegate: Make the refried beans if preparing your own, slice the olives or sausage if necessary (and refrigerate the sausage), shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Drizzle a little hot sauce, such as Tabasco, or fresh lime juice, or sprinkle some crushed red pepper flakes on the tostadas at the table.
Tip: Avocados are so heart-healthy, that they're good for your mood. The monounsaturated fat actually gives your spirits a lift! There are so many ways to enjoy avocados, but one of my favorites is slathered onto whole grain toast with a little lemon juice and sea salt.
Nutritional Information Per Serving (% based upon daily values): Calories 242, Total Fat: 11g, 16.5%; Saturated Fat: 2g, 9%; Cholesterol: 8mg, 2.5%; Sodium: 267mg, 12%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 7g, 27.5%; Sugar: 2g; Protein: 8g
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