Easy & Healthy Tostadas Recipe | Simple Weeknight Meal

INGREDIENTS

1/2 small avocado (optional) 3 tablespoons plain nonfat yogurt (optional) 1 teaspoon lemon juice (optional) 4 (6-inch) flour tortillas Nonstick cooking spray 1 small onion, chopped 1 tablespoon chili powder 2 teaspoons dried oregano leaves 1 can (15 ounces) pinto beans, rinsed and drained 4 cups washed and shredded romaine lettuce 1 cup (4 ounces) shredded reduced-fat Cheddar cheese Salsa 3 tablespoons sliced ripe olives

PREPARATION:

1. Preheat oven to 375°F. If desired, combine avocado, yogurt and lemon juice in food processor or blender; process until smooth. Set aside.
2. Place tortillas in single layer on center rack of oven. Bake 5 minutes or until crisp and golden, turning halfway through baking. Set aside.
3. Spray large skillet with cooking spray and heat over medium heat. Add onion; cook and stir 10 minutes or until onion begins to brown. Add chili powder and oregano; cook and stir 1 minute. Remove from heat; stir in beans and 1/4 cup water. Mash beans with fork until smooth; if necessary, add more water, 1 tablespoon at a time. Return to heat. Cover and cook, stirring occasionally, 6 minutes or until heated through.
4. Place each tortilla on plate. Spread 1/3 cup bean mixture over each tortilla. Top with 1 cup lettuce, 1/4 cup cheese, 1/4 cup salsa and about 2 teaspoons olives. Garnish with avocado mixture in cherry tomato cup, if desired.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 509 mg Protein 23 g Fiber 11 g Carbohydrate 55 g Cholesterol 10 mg Saturated Fat 2 g Total Fat 9 g Calories from Fat 20 % Calories 380 DIETARY EXCHANGE: Meat 1-1/2 Vegetable 2 Starch 3 Fat 1/2