[world_famous_recipes] Baked Pinto Beans and Cheddar Tostadas

Baked Pinto Beans and Cheddar Tostadas

While tostadas traditionally are fried, this baked version has less fat
and fewer calories but is no less delicious.

8 corn tortillas
2 tablespoons vegetable oil, divided
1 clove garlic, minced
1 cup chopped onion
1 (15-ounce) can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 teaspoon ground cumin
1 cup salsa
1/4 cup cilantro, chopped
1 cup shredded low-fat sharp Cheddar
4 tablespoons light sour cream

1. Preheat the oven to 450 degrees. Place the tortillas in a single
layer on a baking sheet and brush lightly on both sides with 1
tablespoon of the oil. Bake until crisp, turning once, 8 to 10 minutes.

2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet
over medium-high. Add the garlic and onion and cook, stirring
occasionally, until the vegetables begin to soften, about 3 minutes. Add
the beans, corn and cumin; cook, stirring occasionally, 4 to 5 minutes,
or until the mixture is heated through. Add the salsa and cook another 2
minutes. Remove the pan from the heat and stir in 2 tablespoons of the
cilantro.

3. Working with 1 at a time, assemble the tostadas: Place 1 tortilla on
a plate. Top with 1/4 of the bean mixture, then 1/4 cup of cheese. Place
a second tortilla on top and garnish with 1 tablespoon of the sour
cream. Sprinkle the remaining cilantro on top. Makes 4 servings.

Nutritional analysis
For each serving: 402 calories, 18 g protein, 51 g carbohydrates, 8 g
fiber, 15 g fat (4 g saturated fat), 20 mg cholesterol, 755 mg sodium.


Serving suggestions
Chopped iceberg salad: Toss the lettuce with green and red bell peppers
diced small, chopped fresh tomatoes (or halved cherry tomatoes), green
olives, red onion, celery and a vinaigrette made with balsamic vinegar,
mustard, dried tarragon, salt and pepper.







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