Mexican Street Corn and Bean Tostadas
Ingredients
- 1 (15-oz) can black beans, drained and rinsed
- ½ (12-oz) pkg frozen whole kernel corn, thawed
- 1 Tbsp olive oil
- 2 Tbsp spicy chipotle mayonnaise
- 6 (0.63-oz) tostada shells (such as Guerrero)
- ½ cup shredded Monterey Jack cheese
- ¼ cup reduced-fat sour cream
- ¼ cup fresh salsa
Instructions
- Preheat oven to 400°F. Cook beans and corn in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes or until thoroughly heated. Stir in mayonnaise. Remove from heat.
- Place tostada shells on a baking sheet. Top with bean mixture; sprinkle with cheese.
- Bake 5 to 6 minutes or until cheese is melted. Top with sour cream and salsa.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
528
|
528
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 15 | 15 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 706 | 706 |
Quick & Healthy Meal Plan
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