Bean Goat Cheese Tostadas
|Vegetable cooking spray||1|
|Olive oil||1 Teaspoon|
|Chopped purple onion||1 Cup (16 tbs)|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Canned cannellini beans||30 Ounce, drained (2 Cans, 15 Ounce Each)|
|Canned chopped green chiles||4 Ounce, drained (1 Can)|
|Lime juice||2 Tablespoon|
|6 inch corn tortillas||8|
|Bibb lettuce leaves||4|
|Shredded arugula||3 1⁄2 Cup (56 tbs)|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Goat cheese||5 Ounce, crumbled|
|Non fat sour cream||1⁄2 Cup (8 tbs)|
|Tomato mango salsa||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Coat a saucepan with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion, chili powder, and cumin; saute 3 minutes or until tender.
Add beans, chiles, and lime juice; stir well.
Reduce heat to low; cook until heated, mashing beans with a potato masher.
Set aside; keep warm.
Place tortillas on a baking sheet coated with cooking spray.
Bake at 350° for 6 minutes; turn and bake an additional 6 minutes or until crisp.
Place 1 tortilla on each serving plate; top each with equal amounts of Bibb lettuce leaves, arugula, cilantro, bean mixture, cheese, and sour cream.