From Cook It Quick!
4 6-in corn tortillas
1 15.5-oz can pinto or black beans, drained and rinsed
1 c fresh salsa
1 8-oz can low-sodium corn kernels, drained
3/4 c reduced fat shredded sharp cheddar cheese
1 c shredded romaine lettuce
1/2 avocado, diced
1/2 c fat free sour cream
2 scallions, thinly sliced
2 tbs chopped cilantro (optional)
Preheat oven to 450. Arrange tortillas in single layer on baking sheet and bake until crisp and light brown around edges, 5-7 min.
Meanwhile, in a small saucepan, mix the beans and 1/2 c of salsa; cook, stirring as needed and mashing the beans until heated through, about 5 min. In a small bown, mix remaining 1/2 c of salsa and corn.
Place torillas on plates. Spread each with bean mixture, then top with cheese, lettuce, corn mixture, avocado, sour cream, scallions and optional cilantro.
The corn and bean mash can be made in advance and refrigerated. I made both on Monday night, intending to have a tostada, and then deciding after the beans were cooked that I wasn't in a Mexican mood after all. Plus, since the recipe makes 4 servings, and I only serve me, I have leftover corn salsa and bean mixture hanging out in twotupperwares in the fridge anyway.