Black Bean-And-Rice Tostadas

Black Bean-And-Rice Tostadas

Course :	Tex-Mex
From:	HungryMonster.com
Serves:	4

Ingredients:

1	spray	cooking spray
1	cup	chopped onion
2	cloves	garlic
1	cup	hot cooked long-grain rice
15	ounces	no-salt-added black beans -- rinsed and drained
14 1/2	ounces	mexican style stewed tomatoes -- undrained --with jalapeno peppers and spices
7	ounces	corn with red and green peppers -- drained
4 1/2	ounces	chopped green chiles -- drained
2	tablespoons	lime juice
1/2	teaspoon	dried oregano
1/2	teaspoon	ground cumin
1/2	teaspoon	chili powder
1/4	teaspoon	ground red pepper
4	tortillas	fat-free (6-inch) flour tortillas
1/2	cup	finely shredded reduced-fat sharp cheddar cheese
1/4	cup	fat-free sour cream

Preparation:

1) Preheat oven to 350 oF. 2) Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 4 minutes or until tender. Stir in rice and next 9 ingredients (rice through ground red pepper); cook 3 minutes, stirring frequently. 3) Place tortillas on a baking sheet. Bake at 350 oF for 6 minutes, turning after 3 minutes Spoon rice mixture onto tortillas; top with cheese and sour cream.

Nutritional Information:

Calories 355 (10 % from fat) Fat 4 g (sat 1.7 g) Carbohydrates 65.2 g Fiber 4.8 g Protein 16 g Sodium 802 mg Calcium 203 mg Cholesterol 10 mg