Spicy bean tostadas

6 Servings

Ingredients

Quantity Ingredient
6 Flour (6-inch) tortillas
⅓ cup 1% low-fat cottage cheese
¼ teaspoon Salt
2 tablespoons Lemon juice
1 can (15-ounce) chickpeas (garbanzo beans), drained
Vegetable cooking spray
¼ cup Minced onion
1 Garlic clove, minced
¼ cup Chopped fresh parsley
1 tablespoon Sesame seeds, toasted
2 cups Thinly sliced cucumber
3 cups Shredded fresh spinach
3 cups Chopped tomato
6 tablespoons Low-fat sour cream
1 tablespoon Finely chopped green onions

Directions

Directions: Arrange tortillas in a single layer on a baking sheet.

Bake at

350 degrees for 6 minutes on each side until crisp. Let cool on a wire rack.

Place cottage cheese and next 3 ingredients in a blender or food processor; process until smooth. Spoon mixture into a bowl; set aside.

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 2 minutes or until tender. Add the onion mixture, parsley, and sesame seeds to bean mixture; stir well.

Spread about ¼ cup bean mixture evenly over each tortilla; top with ⅓ cup cucumber, ½ cup spinach, ½ cup tomato, 1 tablespoon sour cream, and

½ teaspoon green onions.

Nutritional Info: CALORIES 250 (24% from fat); PROTEIN 11.2g; FAT 6.7g (sat 1.9g, mono 2.1g, poly 2g); CARB 38.5g; FIBER 5.4g; CHOL 6mg; IRON 4mg; SODIUM 427mg; CALC 132mg Posted to MM-Recipes Digest V3 #2.TXT

Related recipes