Black Bean Veggie Tostadas

For these Black Bean Veggie Tostadas, simply top a whole wheat tostada with black beans and other veggies to get a fiber-packed meal!

Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings

Ingredients:
4 8-inch whole wheat tortillas
Nonstick cooking spray
3 tsp. olive oil, divided use
4 garlic cloves, finely chopped
1 (15-oz.) can black beans, drained, rinsed
½ cup low-sodium organic vegetable broth
2 Tbsp. finely chopped fresh cilantro leaves
4 cups finely shredded leaf lettuce
2 medium tomatoes, chopped
1½ tsp. fresh lime juice
½ medium ripe avocado, sliced

Preparation:
1. Preheat oven to 400 degrees.
2. Lightly coat both sides of tortillas with spray. Place tortillas in single layer on two large baking sheets. Bake for 6 to 8 minutes, or until golden. Set aside.
3. While tortillas are baking, heat 1 tsp. oil in large nonstick skillet over medium-high heat.
4. Add garlic; cook, stirring frequently, for about 1 minute, or until golden.
5. Add beans; cook, stirring frequently, for about 2 minutes, or until heated through.
6. Add broth and cilantro; cook, stirring occasionally, for 3 to 4 minutes, or until heated through. Mash bean mixture with a potato masher into a chunky purée. Remove skillet from heat. Cover and set aside.
7. Place lettuce and tomatoes in a medium bowl. Drizzle lime juice and remaining 2 tsp. oil over salad; toss gently to blend. Set aside.
8. To serve, place a tortilla on each serving plate. Top evenly with beans, salad, and avocado.

Nutritional Information (per serving):