Bean Tostadas with Corn Salsa


1 cup(s) salsa                                                                            2 tbsp cilantro, chopped
8 oz canned yellow corn, drained                                              1/2 cup(s) fat-free sour cream
3/4 cup(s) low-fat shredded cheddar cheese                                2 medium scallion(s), thinly sliced
1 cup(s) romaine lettuce, shredded                                            1/2 item(s) avocado, diced
4 medium corn tortilla(s), 6-inches each
15 1/2 oz cooked black beans, or can pinto, rinsed and drained


1.        Preheat oven to 450°F (230°C).

2.        Arrange tortillas in a single layer on a baking sheet and bake until crisp and light brown around edges, 5 to 7 minutes.

3.        Meanwhile, in a small saucepan, mix beans and 1/2 cup salsa. Cook, stirring as needed and mashing beans, until heated through, about 5 minutes.

4.        In a small bowl, mix remaining 1/2 cup of salsa and corn.

5.        Place tortillas on plates. Spread each with bean mixture, then top with cheese, lettuce, corn mixture, avocado, sour cream, scallions and cilantro.


Serves | 4
POINTS per serving | 8


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