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Corn and Black Bean Tostadas

From the Taste for Life Test Kitchen

15 minutes prep time Serves 6

What You Need

  • 6 tostada shells
  • 1 (15 1/2-oz) can black beans, rinsed, drained, and warmed
  • 1-1/2 c cooked corn
  • ½ head of iceberg lettuce, finely chopped
  • ½ c low-fat sour cream
  • 1 tomato, diced
  • 6 sprigs of parsley or cilantro

What You Do

  1. Warm tostada shells as directed on package.
  2. Divide beans and corn evenly on top of each tostada.
  3. Top each tostada with shredded lettuce and a drizzle of sour cream.
  4. Garnish with diced tomato a sprig of parsley or cilantro. Serve immediately.

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