Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

Bean Tostadas with Corn Salsa




Source of Recipe


WW Community


Recipe Introduction


POINTS® Value | 12
Servings | 4



Recipe Link: http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=50449

List of Ingredients




15 1/2 oz cooked black beans, or canned pinto, rinsed and drained
1 cup salsa
8 oz canned yellow corn, drained
3/4 cup low-fat shredded cheddar cheese
1 cup romaine lettuce, shredded
1/2 avocado, diced
1/2 cup fat-free sour cream
2 medium scallion(s), thinly sliced
2 Tbsp cilantro, chopped
4 medium corn tortilla(s), 6-inches each

Recipe



Preheat oven to 450°F (230°C).

Arrange tortillas in a single layer on a baking sheet and bake until crisp and light brown around edges, 5 to 7 minutes.

Meanwhile, in a small saucepan, mix beans and 1/2 cup salsa. Cook, stirring as needed and mashing beans, until heated through, about 5 minutes.

In a small bowl, mix remaining 1/2 cup of salsa and corn.

Place tortillas on plates. Spread each with bean mixture, then top with cheese, lettuce, corn mixture, avocado, sour cream, scallions and cilantro.