KIDNEY BEAN TOSTADAS

Kidney Bean Tostadas image

I prepare these healthful tostadas topped with beans for a meatless supper or lunch. Simmering the beans instead of frying them reduces the fat while enhancing the flavor.-Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
3 teaspoons canola oil, divided
3/4 cup chunky salsa, divided
6 corn tortillas (6 inches)
1 cup shredded lettuce
2 tablespoons reduced-fat sour cream

Steps:

In a large nonstick skillet coated with cooking spray, cook the beans, chili powder and cumin in 1 teaspoon oil for 3 minutes. Stir in 1/2 cup salsa; bring to a boil. Reduce heat; simmer, uncovered, for 3-6 minutes or until thickened. , Meanwhile, brush both sides of tortillas with remaining oil. Place on an ungreased baking sheet. Bake at 400° for 5-8 minutes or until crisp. , Spoon bean mixture over tortillas. Top with lettuce, sour cream and remaining salsa.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 314mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges