Bean Tostadas w/ Corn Salsa and Avocado

Bean Tostadas with Corn Salsa and Avocado (5 points)

4 small (6 in) corn tortillas
1 (15-1/2 oz) can pinto or black beans, drained and rinsed
(I use chili beans)
1 cup fresh salsa, divided
1 (8 oz) can low-sodium corn kernels, drained well
¾ cup shredded reduced-fat sharp cheddar cheese
1 cup shredded lettuce, head or romaine
½ avocado, diced
½ cup fat-free sour cream
2-4 green onions, sliced
2 T chopped cilantro

1.Preheat oven to 450o. Arrange tortillas in single layer on a baking sheet and bake until crisp and light brown around the edges, 5-7 minutes.
2. Meanwhile, in a small saucepan, mix the beans and 1/2 cup of the salsa (I add chili powder). Heat through and mash the beans.
3. In a small bowl, mix the remaining salsa with the corn, green onions and cilantro.
4. Place tortillas on plates. Spread each with the bean mixture, then top with cheese, lettuce, corn mixture, avocado and sour cream
Per serving: 326 calories, 6 g Fat, 11 g Fiber

From Shannon