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- 4 6 inches corn tortillas*
- 4 teaspoons olive oil
- 1 medium onion, chopped (1/2 cup)
- 1 fresh jalapeno chile pepper, seeded and finely chopped
- 1 clove garlic, minced
- 1 cup rinsed and drained canned black beans
- 1 cup chopped seeded tomato
- 4 ounces Monterey Jack, Cheddar, or mozzarella cheese, shredded (1 cup)
- 2 tablespoons chopped fresh cilantro
1. Preheat oven to 425 degrees F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes on each side until lightly browned and crisp.
2. Meanwhile, in a large skillet, cook onion, chile pepper, and garlic in the remaining 3 teaspoons oil over medium-high heat until onion is tender. Stir in black beans and tomato; heat through.
3. Sprinkle tortillas with half of the cheese. Spoon bean mixture over cheese. Sprinkle with remaining cheese. Bake about 4 minutes or until cheese melts. Sprinkle with cilantro. Makes 4 servings.
- If you prefer, substitute purchased tostada shells for the corn tortillas. Reduce oil amount to 3 teaspoons and omit step 1.
- Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- Servings Per Recipe 4,
- cal. (kcal) 231,
- Fat, total (g) 11,
- chol. (mg) 20,
- sat. fat (g) 4,
- carb. (g) 25,
- fiber (g) 6,
- pro. (g) 12,
- sodium (mg) 496,
- Percent Daily Values are based on a 2,000 calorie diet