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Bean Goat Cheese Tostadas

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Ingredients
  Vegetable cooking spray 1 Tablespoon
  Olive oil 1 Teaspoon
  Chopped purple onion 1 Cup (16 tbs)
  Chili powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Canned white kidney beans 32 Ounce, drained (Two 16 Ounce Cans)
  Canned chopped green chiles 4 Ounce, drained (1 Can)
  Lime juice 2 Tablespoon
  6 inch corn tortillas 8
  Goat cheese 5 Ounce, crumbled
  Shredded arugula 3 1⁄2 Cup (56 tbs)
  Chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Non fat sour cream alternative 1⁄2 Cup (8 tbs)
  Tomato mango salsa 1⁄2 Cup (8 tbs)
Directions

Coat a medium saucepan with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add onion, chili powder, and cumin; saute 3 minutes or until onion is tender.
Add beans, chiles, and lime juice; stir well.
Reduce heat to low, and cook until mixture is heated, mashing beans slightly with a potato masher or wooden spoon.
Set aside, and keep warm.
Place tortillas on a baking sheet coated with cooking spray.
Bake at 350° for 6 minutes; turn tortillas over, and bake an additional 6 minutes or until crisp.
Place 1 tortilla on each individual serving plate.
Spoon bean mixture over tortillas; top with cheese.
Combine arugula and cilantro; sprinkle over cheese.
Top each tostada with 1 tablespoon sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese

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