Bean Tostadas with Corn Salsa and Avocado [WF/GF]
Can be made dairy-free
Ingredients
A Mexican spin on pizza!
4 (6-inch) corn tortillas
1 (15-ounce) can pinto or black beans, drained, rinsed
1 cup salsa
1 cup canned whole kernel corn, drained or 1 cup frozen, thawed
3/4 cup (3 ounces) shredded sharp Cheddar cheese or nondairy alternative
1 cup shredded romaine lettuce
1/2 cup diced avocado
1/2 cup nonfat sour cream or nondairy alternative
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
Instructions
1. Heat oven to 450°F. Arrange tortillas in single layer on a baking sheet; bake until crisp and light brown around edges, 5 to 7 minutes.
2. Meanwhile, in a small saucepan, mix beans and 1/2 cup of the salsa; cook, stirring occasionally and mashing beans, until heated through, about 5 minutes. In a small bowl, mix remaining 1/2 cup salsa and corn.
Place tortillas on plates; spread each with bean mixture. Top with cheese, lettuce, corn mixture, avocado, sour cream, green onions and cilantro.