Black Bean Tostada

My husband is working from home today, so I thought I’d take some extra time to make a nice lunch (versus slapping some meat and cheese on some bread and calling it a day).  Today we tried the Black Bean Tostada (and by we, I mean me, as my husband does not eat beans…..his was a Chicken Tostada).  We both loved our version of Tostada!  It was so easy to put together.  The only time consuming thing was chopping up veggies, but now that they’re done, having leftovers of this meal will be a cinch.  Two thumbs up on this recipe!

BLACK BEAN TOSTADA

Serves 4

Black Bean Tostadas
8 tostada shells
1 bag prewashed romaine lettuce, shredded
2 medium on-the-vine tomatoes, diced
1 (15.5oz) can reduced-sodium or unsalted black beans, drained and rinced
3/4 cup shredded reduced-fat Monterey Jack cheese (about 4oz)
4 green onions, thinly sliced
1/2 cup salsa

Yogurt-Onion Sauce
1 small red onion, finely diced
3/4 tsp sea salt, divided
1 tbsp lime juice
1 cup plain low-fat yogurt
2 cloves garlic, finely minced
Dash of Tabasco

Make the Yogurt-Onion Sauce first: Place red onion in a bowl and sprinkle with a bit of salt; mix well and let rest for 5 minutes. In a small bowl stir remaining sauce ingredients, including outstanding salt, together. When the onion is translucent and watery, rinse well in a colander and add to the yogurt mixture. Stir well and set aside.

Place 2 tostada shells on each plate. Place shredded lettuce in the center of the shells. Top greens with diced tomatoes and black beans, dividing them evenly. Sprinkle cheese on beans and top with green onions. Top each with a dollop of salsa and Yogurt-Onion Sauce.