Prep Time: 15 minutes Number of Servings: 6 Ingredients 6 tostada shells 1 (15 1⁄2-oz) can black beans, rinsed, drained, and warmed 1 1⁄2 cups cooked corn 1⁄2 head of iceberg lettuce, finely chopped 1⁄2 cup low-fat sour cream 1 tomato, diced 6 sprigs of parsley or cilantro Directions Warm tostada shells as directed on package. Divide beans and corn evenly on top of each tostada. Top each tostada with shredded lettuce and a drizzle of sour cream. Garnish with diced tomato a sprig of parsley or cilantro. Serve immediately. Share this content. facebooktwitterpinterestlinkedinredditemail Contributor The Taste for Life Test Kitchen The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process. Tags: cornblack beansMexican You Might Also Like... Southwest Taco Salad with Avocado Lime Dressing Fiesta Salad Mexican Chopped Salad with Cornbread Croutons