Tostadas de frijoles negros y verduras

Ingredientes

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

Preparación

1. 1

   Preheat oven to 400° F.

2. 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. 3

   While tortillas are baking, heat 1 tsp. oil in large nonstick skillet over medium-high heat.

4. 4

   Add garlic; cook, stirring frequently, for about 1 minute, or until golden.

5. 5

   Add beans; cook, stirring frequently, for about 2 minutes, or until heated through.

6. 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. 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. 8

   To serve, place a tortilla on each serving plate. Top evenly with beans, salad, and avocado.