Roasted Vegetable Tostadas with Spicy Cream

Serves 6

Hearty beans, corn, and zucchini replace ground beef in this Tex-Mex favorite –and with so much flavor, you won’t miss the expensive cheese.  If you use frozen corn kernels, run under warm water to thaw.

 

1/2 c low-fat, plain Greek yogurt or sour cream

1/4 teaspoon chili powder

1 (15 ounce) can low-sodium black beans, rinsed and drained

1 (4 ounce) can chopped green chiles, drained

1 pint cherry tomatoes, halved

4 small zucchini (about 10 ounces), diced

2 green bell peppers, diced

2 cups corn kernels (thawed if frozen)

3 teaspoons salt-free chili powder, divided

6 (6-inch) whole-wheat tortillas

3 handfuls fresh spinach leaves (about 3 cups)

Salsa, for garnish

 

1.  In a small bowl, stir together yogurt or sour cream and chili powder.  Refrigerate until serving.

2. In a small saucepan, heat beans and chilles. Keep warm over low heat.

3. Preheat oven to 425 degrees. Set one oven rack in center of oven,t he other on top.  On a large rimmed baking sheet lightly coated with cooking spray, evenly spread tomatoes (cut side up), zucchini, bell peppers, and corn.  Place on middle oven rack.  Sprinkle with 2 teaspoons chili powder.  Roast for 20-25 minutes until vegetables are browned evenly, stirring once or twice.

4.  Meanwhile, slit a few holes in each tortilla (to keep them from puffing up) and place on a baking sheet.  Sprinkle with remaining chili powder and salt to taste.  Place not op rack for 5 minutes, until browned and crispy.

5. Place a tortilla on each serving plate. Top with spinach, beans, roasted vegetables, spicy cream and salsa to taste.

 

Per serving: 337 cal, 6 g fat (1g mono, 1g poly, 4g sat), 3 mg chol, 17g protein, 60g carb, 13g fiber, 410mg sodium

From Sunflower Market Magazine

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