Black Bean-And-Rice Tostadas

Grrrrrgh!
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