Oaxaca tostada bites

30 servings

Ingredients

Quantity Ingredient
1½ cup Black beans; cooked
1 large Garlic clove; minced
2 Plum tomatoes; cut into 1/4\" dice
One lime; finely grated ,
; zest of
3 tablespoons Fresh lime juice
3 tablespoons Fresh cilantro leaves; chopped
2 dashes Tabasco sauce
½ teaspoon Unsweetened cocoa powder
½ teaspoon Ground cumin
1 pinch Cinnamon
Salt and pepper; to taste
1 Avocado; pitted and peeled
1 tablespoon Nonfat sour cream
30 smalls Tortilla chips
¾ cup Monterey jack cheese with peppers; shredded
3 Romaine lettuce leaves

Directions

Place the beans in a bowl and coarsely mash with the back of a wooden spoon. Add the garlic, tomatoes, lime zest, 2 tablespoons of the lime juice, 1 tablespoon of the cilantro, Tabasco sauce, cocoa powder, cumin, cinnamon, salt and pepper. Mix all ingredients together well. In another bowl, mash the avocado with the remaining 1 tablespoon lime juice, sour cream and salt to taste. Spread 1 tablespoon of the bean mixture on each of the tortilla chips. Top each with ¼ teaspoon of the avocado mixture, the a sprinkling of grated cheese and the shredded lettuce. Sprinkle the remaining 2 tablespoons of cilantro over all.

Per serving: 188 Calories (kcal); 9g Total Fat; (39% calories from fat); 4g Protein; 25g Carbohydrate; trace Cholesterol; 152mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: Sheila Lukins - All Around the World cookbook Converted by MM_Buster v2.0n.

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