cheese and pinto beans tostadas

serves: 4
points: 6

8 (6-inch) reduced-fat corn tortillas
2 tsp. canola oil
1 garlic clove, minced
1 small onion, chopped
1 (15-ounce) pinto beans, rinsed and drained
1 (7-ounce) can corn, or 3/4 cup frozen corn kernels
juice of a lime (about 2 tsp)
1 tsp. ground cumin
1 cup salsa
2 2 Tbsp. chopped cilantro
1/2 cup reduced-fat sharp cheddar cheese
4 Tbsp. non-fat sour cream

1. Preheat the oven to 450. place the tortillas in a single layer on a baking sheet and bake until crisp, 8-10 minutes.

2. heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and onion; cook until the begin to soften, about 2 minutes. Add the beans, corn, cumin, and lime juice; cook stirring occasionally, 4-5 minutes. Stir in the salsa and cook 2 minutes longer. Remove from heat and stir in the cilantro.

3. For each serving, spread 2/3 cup of the bean mixture on a tortilla. Top with 2 Tbsp of the cheese and cover with second tortilla. Garnish with 1 Tbsp of the sour cream and a sprig of cilantro.

*tip: if doubling the recipe try using 1 can of pinto beans and 1 can of black beans. It gives a yummy flavor and texture. Also instead of nonfat sour cream try using nonfat plain yogurt with a dried Lipton onion soup packet mixed in. (1 packet to 32 ounce yogurt)*