We love tostadas… but boy are they messy.   I make my own version (also posted on this site) but I’m always looking for others.   (I’m also looking for a great fish taco recipe…. so send one this way!)

I received this recipe from Cooking Light the other day.  The tortilla gets crispy on the edge, but it stays soft everywhere else.  So, y0u can kind of fold it and eat it in a taco-ish fashion.  I loved the flavor of the bean spread!  I also spiced mine up with some taco sauce.  My son made his own quesadilla with the cheese and some of the chicken… so he was happy too!

Was this doable in less than 30 minutes after work?  Yep!  The chicken was from a rotisserie chicken that I had diced up and froze.  Easy & delicious!  I even think it’d be good as a vegetarian version without the chicken!

Oh, and my “trick” for fancy looking sour cream?  Put it in a sandwich baggie, cut the tip off, and squirt it over the top!

Soft Black Bean Tostadas

serves 4 (and yes, 1 is really all you need!)
WW Points: 9

Salsa:
1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt

Remaining ingredients:
2 tablespoons water
2 tablespoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream

Preheat broiler.

To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

~M