1 tsp cumin
1 tsp chile powder
2 tbsp minced garlic
1 ear fresh corn
3 small zucchini
1 small jalapeno
1 can chopped green chiles
1 can low sodium black beans
4 tbsp chopped fresh cilantro
3 whole wheat tortillas (La Favorita)
1/4 c. 2% mexican blend shredded cheese
Cooking Spray
Put a large sauté pan on stove and spray with cooking spray
Slice zucchini into chunks and add to pan
Carefully cut the kernels of corn off the cob and add to pan as well
Take seeds and membrane out of jalapeno and chop into small pieces, add to pan
Season the ingredients in the pan with cumin, chile powder, and garlic
Heat pan over medium high heat, stir occasionally
Pour can of black beans into a strainer and rinse with cold water until water runs clear
Combine black beans, can of green chiles, and cilantro in a bowl, stir gently to combine
Once zucchini and corn are cooked turn off heat and add black bean mixture to pan, stir gently
Preheat broiler
Lightly spray each side of tortillas with cooking spray and place on a tinfoil lined cookie sheet
Broil each side of tortilla until lightly brown and crisp
Divide bean and corn mixture between the three tortillas, sprinkle top with cheese and broil until cheese is melted
Carefully cut each tostada in half and enjoy!
Servings 6
per serving (1/2 tostada) 125 calories