Black Bean Tostadas
Ingredients
2 (15 ounce) cans black beans
2 Tbsp. vegetable oil
½ medium onion, chopped
2 garlic cloves, minced
½ tsp. ground cumin
½ tsp. salt
¼ tsp. dried oregano
9 corn tortillas
Directions
1. Drain and rinse the liquid from one can of black beans and add it to a medium-size bowl. Add the second can of beans to the same bowl without rinsing and draining the liquid.* Use a potato masher to mash the beans until they are no longer whole. Set beans aside.
2. In a saucepan, heat oil over medium heat. Add the onions and cook, stirring often, for 1 to 2 minutes.
3. Stir in garlic and cumin and cook for 30 seconds.
4. Stir in the black bean puree. When puree begins to boil, reduce heat to low.
5. Stir in the salt and oregano and simmer for 10 minutes, uncovered.
6. Warm each tortilla in a skillet over medium-high heat for 1 minute on each side.
7. Top tortilla with ¼ cup of black bean mixture.
170 calories, 5 g fat (0 g saturated fat), 0 mg cholesterol, 260 mg sodium, 7 g fiber, 6 g protein, 29 g carbohydrates, 399 mg potassium
*The extra liquid, saved from the second black bean can, will make it easier to mash the beans.
Tip: Add pico de gallo to the top of the black bean tostadas.
Source: Adapted from U.S. Department of Agriculture, Supplemental Nutrition Assistance Program. USDA does not endorse any products, services, or organizations. Provided by Blue Cross & Blue Shield of Rhode Island. For more healthy recipes from the University of Rhode Island’s SNAP-Ed Program, please go to https://uri.edu/SnapEd