*To cut the fat, use fat free shredded cheddar cheese or not cheese at all*
*To add protein, add some shredded rotisserie chicken to the tostadas*
Makes 4 servings
1 15-oz. can black beans, drained and rinsed
1 tablespoon olive oil
2 finely chopped green onions
1/2 teaspoon chili powder
3/4 teaspoon salt or Fiesta Lime Mrs. Dash
4 8-inch low-carb tortillas
6 ounces grated low-fat Monterey Jack
1 ripe mango, peeled, pitted and diced
1/4 small red onion, finely chopped
1 tablespoon lime juice
Preheat oven to 425.
Combine beans, olive oil, green onions, chili powder and 1/2 tsp. salt in a bowl.
Mist a baking sheet with cooking spray. Place tortillas on sheet and spoon bean mixture on top. Sprinkle with cheese. Bake until golden and crisp.
While tostadas are baking, combine mango, onion, lime juice and 1/4 tsp. salt in a bowl. Remove tostadas from oven, spoon mango mixture on top and serve immediately.