Corn and Black Bean Tostadas
- 6 tostada shells
- 1 (15 1⁄2-oz) can black beans, rinsed, drained, and warmed
- 1 1⁄2 cups cooked corn
- 1⁄2 head of iceberg lettuce, finely chopped
- 1⁄2 cup low-fat sour cream
- 1 tomato, diced
- 6 sprigs of parsley or cilantro
- Warm tostada shells as directed on package.
- Divide beans and corn evenly on top of each tostada.
- Top each tostada with shredded lettuce and a drizzle of sour cream.
- Garnish with diced tomato a sprig of parsley or cilantro. Serve immediately.
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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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