Wednesday, February 2, 2011

Black Bean Tostadas


Black Bean Tostadas

4 8-inch whole wheat tortillas
2 t extra-virgin olive oil
1 large garlic clove, minced
1 15-ounce can black beans, rinsed and drained
4 oz. goat cheese, crumbled
1/2 head romaine lettuce, chopped (about 4 cups)
3 scallions, thinly sliced
1 lime, quartered
Salt and freshly-ground black pepper, to taste

1. Preheat oven to 400F.

2. Lightly spray tortillas with cooking spray and place, slightly overlapping, on a baking sheet. Bake until lightly puffed and browned, about 10 minutes. Set aside to cool.

3. While tortillas are toasting, heat oil in a medium saucepan over medium heat. Add garlic and cook until softened, about 1 minute. Stir in beans and heat until warmed through. Season with salt and pepper and remove from heat.

4. With tortillas still on the baking sheet, top with beans and cheese; bake until cheese is melted, about 5 minutes. Remove from the oven and top with lettuce, tomatoes, and scallions. Squeeze lime over top and serve hot.

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