Bean Goat Cheese Tostadas
|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)|
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.