Black Bean & Fresh Corn Tostadas

Name: Black Bean &amp; Fresh Corn Tostadas
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 servings
Cuisine: American-Southwestern
Ingredients: 1 Tbs. olive oil; Kernels cut from 1 ear yellow corn; 1/2 tsp. salt, plus more, to taste; 1/2 tsp. freshly ground pepper, plus more, to<br> taste; 2 cups drained cooked black beans, or 1 can (14<br> oz.) black beans, drained; 1/2 tsp. ground cumin; 4 corn tortillas, warmed; Plain whole or low-fat yogurt for garnish; Avocado slices for garnish; Minced fresh cilantro for garnish

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A member of the legume family, black beans are high in protein and fiber. Here, they are combined with fresh corn and cumin to create a simple topping for corn tortillas.

Prep Time 10 minutes

Cook Time 3 minutes

Servings 4

Ingredients

1 Tbs. olive oil
Kernels cut from 1 ear yellow corn
1/2 tsp. salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
2 cups drained cooked black beans, or 1 can (14 oz.) black beans, drained
1/2 tsp. ground cumin
4 corn tortillas, warmed
Plain whole or low-fat yogurt for garnish
Avocado slices for garnish
Minced fresh cilantro for garnish

Directions

In a saucepan over medium heat, warm the olive oil. Add the corn kernels, the 1/2 tsp. salt and 1/2 tsp. pepper. Cook, stirring, until the corn is just heated through and slightly tender, about 3 minutes.

In a bowl, combine the black beans and corn. Season with salt, pepper and the cumin. Top each tortilla with some of the bean mixture, then add a spoonful of yogurt, a slice or 2 of avocado and a sprinkling of minced cilantro. Serve immediately. Serves 4.

Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).