Black Bean and Goat Cheese Tostadas

PREP TIME: 10 minutes COOK TIME: 20 minutes

A fresh squeeze of lime gives a tasty, tart balance to garlicky beans in this
Mexican-inspired dish. Black soybeans are packed with protein and are
available in most health food markets. If you can’t find them, use regular black
beans.

4 (8-inch) whole-wheat tortillas
2 teaspoons extra-virgin olive oil
1 large garlic clove, minced
1 (15-ounce) can black soybeans, rinsed and drained
4 ounces reduced-fat goat cheese, crumbled (3⁄4 cup)
1⁄2 (1-pound) head romaine lettuce, chopped (4 cups)
2 medium tomatoes, diced
3 scallions, thinly sliced
1 lime, quartered
Salt and freshly ground black pepper

Heat oven to 400°F.
Lightly spray tortillas with cooking spray and place, slightly
overlapping, on a baking sheet. Bake until lightly puffed and browned,
about 10 minutes. Set aside to cool.
While tortillas are toasting, heat oil in a medium saucepan over
medium heat. Add garlic and cook until softened, about 1 minute. Stir in
beans and heat until warmed through. Season with salt and pepper and
remove from heat.
With tortillas still on the baking sheet, top with beans and cheese;
bake until cheese is melted, about 5 minutes. Remove from the oven and
top with lettuce, tomatoes, and scallions. Squeeze lime over top and serve
hot.

Makes 4 servings

NUTRITION AT A GLANCE
Per serving: 290 calories, 10 g fat, 2.5 g saturated fat, 13 g protein, 35 g carbohydrate,
7 g dietary fiber, 380 mg sodium