Tostada Cups With Sausage And Black Beans
|10 inch flour tortillas||8|
|Low fat spicy bulk sausage||1⁄2 Pound|
|Ground cumin||1 Teaspoon|
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Medium, seeded and chopped to 3/4 cup|
|Frozen corn||1⁄2 Cup (8 tbs), thawed|
|Canned black beans||1⁄2 Cup (8 tbs), drained|
|Minced jalapeno||1 Tablespoon (Pickled / Fresh, Seeded)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Finely shredded cheddar cheese||1 Cup (16 tbs) (Regular / Low Fat)|
|Dried black beans||4 , rinsed and dried (Whole Raw, For Garnish)|
|Chile peppers||4 Small (Red And Green Colored, For Garnish)|
|Parsley/Other greens||1 Tablespoon (For Garnish)|
To Make Tostada Cups: Preheat oven to 300°F.
Fold 4 tortillas in half, place on a plate, cover, and microwave on high (100%) for 40 to 90 seconds, or until soft and pliable.
Using a 2 1/2-inch round cookie or biscuit cutter, cut rounds from each tortilla.
Separate and press into l 1/2- to 1 3/4-inch muffin cups that are 1 inch deep.
Repeat with remaining tortillas, making 48 cups.
Bake for 20 minutes, or until very crisp and pale golden.
(Cups may be stored, covered, overnight or frozen up to 1 month.) To A/lake Filling: In a medium skillet, cook sausage, breaking it up with a fork until browned.
Drain off fat.
Pour 1 cup water into same skillet.
Stir in salt and cumin.
Place over medium heat until bubbles form around the edges but the water is not boiling.
Slowly pour in cornmeal, whisking briskly until all is added.
Stir for 1 minute.
Remove from heat and stir in tomato, corn, beans, jalapeno, and green chiles.
Spoon filling into cups, mounding the tops.
Sprinkle with cheese.
(Tostadas may be refrigerated overnight or frozen up to 2 weeks. Bring to room temperature on baking sheets in a single layer lightly covered with foil.) To Bake: Preheat oven to 350°F.
Bake tostadas, uncovered, for 5 minutes, or until heated through and cheese melts.
Serve warm or at room temperature.
If desired, line a platter with a bed of black beans, arrange cups on top, and garnish with chiles and parsley.