1 7 oz. can corn, drained, or 3/4 c. thawed frozen corn kernals
1 t. ground cumin
1 c. tomato salsa
2 T. chopped cilantro
1/2 c. shredded reduced-fat sharp cheddar cheese
4 T. nonfat sour cream
Instructions
Preheat the oven to 450. Place the tortillas in a single layer on a baking sheet and bake until crisp, 8-10 minutes.
Heat the oil in a large nonstick skillet over mh heat. Add the garlic and onion; cook until they begin to soten, about 2 minutes. Add the beans, corn, and cumin; cook, stirring occasionally, 4-5 minutes. Stir in the salsa and cook 2 minutes longer. Remove from the heat and stir in the cilantro.
For each serving, spread 2/3 c. of teh bean mixture on a tortilla. Top w/ 2 T. of the cheese and cover with a second tortilla. Garnish w/ sour cream.
Originally Submitted
1/24/2009
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