Black Bean Tostadas with Avocado Cream


Black Bean Tostadas
Cooking spray
2 garlic cloves, chopped
1 cup onion, chopped
½ cup red bell pepper, seeded and chopped
¼ teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (15 oz. each) black beans
8 tostadas (6 in. diameter)

Avocado Cream
1 medium avocado, cut in half lengthwise, peel and pit removed
1/2 cup coarsely chopped fresh cilantro
1/4 cup light sour cream
2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
1/4 teaspoon salt

Sliced radishes
1/2 cup crumbled queso fresco or shredded jack cheese
Lime wedges
Fresh cilantro
Jalapeno slices
Diced tomatoes
Shredded iceberg lettuce or red cabbage


Black Bean Tostadas
In a frying pan, warm cooking spray over medium heat. Add garlic, onion and red pepper and cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Stir in spices, salt and pepper and cook until fragrant, about 1 minute.

Drain beans, reserving their liquid. Add beans to pan along with about 1/4 cup liquid. Stir and mash until beans form a slightly chunky purée and are heated through, about 3 minutes.

To assemble tostadas, warm tortillas and top each with 1/2 cup bean mixture and toppings of choice. Drizzle evenly with avocado cream. Serve with lime wedges and salsa.

Avocado Cream
Place all of the ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.

Transfer the cream to a small bowl. If not using immediately, press a sheet of plastic wrap onto the surface and refrigerate for up to 2 hours.

4 servings, about 500 calories, 17 g fat