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Garden Tostada

Yield: Serves 4 - 2 tostadas per serving.



Baked corn tortillas add a nice hearty crunch to this zesty salad.

8 corn tortillas
1/2 red bell pepper, chopped
1 anaheim chile pepper, seeded and chopped
2 ripe tomatoes, chopped
2 cups black beans, drained
1/4 cup chopped green onions
4 tablespoons prepared salsa
2 tablespoons vinegar
3 cups shredded romaine lettuce
1/4 cup nonfat mozzarella
1/4 cup nonfat sour cream

Preheat oven to 375°.

Place corn tortillas on cookie trays; do not overlap. Bake for 5 minutes and turn over. Bake for 10 more minutes or until golden brown.

Combine peppers, tomatoes, beans, salsa, vinegar and lettuce in medium-sized mixing bowl.

To assemble: Place 2 corn tortillas on each plate. Place salad mixture on top of each tortilla. Place 1 tablespoon nonfat mozzarella and 1 tablespoon nonfat sour cream over each tortilla.