Quick Tostados*

Adapted from Mexican Everyday by Rick Bayless

Makes 6 servings

INGREDIENTS

1 tablespoon canola oil

2 cloves garlic, minced

2 15-ounce cans no-salt-added black beans

¼ teaspoon kosher salt

2 cups cooked shredded chicken breast or diced smoked tofu

6 cups shredded romaine

¼ cup low-fat sour cream

2 tablespoons Mexican hot sauce

12 tostados

1 avocado, diced

½ cup grated Mexican cheese (queso anejo or blanco)

½ cup chopped cilantro

DIRECTIONS

1. Heat the oil in a medium skillet over medium heat. Add the garlic and stir for about a minute. Then add the beans with their liquid. Mash the beans with a potato masher or the back of a spoon until you have a coarse puree, then cook, stirring regularly, until the beans are thickened just enough to hold their shape in a spoon, about 10 minutes. Taste and add up to ¼ teaspoon salt.

2. Place the romaine in a large bowl. Mix together the sour cream and hot sauce. Drizzle over the romaine and toss to combine.

3. Spread each tostado with a portion of beans. Top with chicken and lettuce. Dot with avocado. Sprinkle with cheese and cilantro. Serve right away with more hot sauce for doctoring.

Per Serving: Calories 420; Fat 18 g; Sat Fat 4 g; Protein 24 g; Carbs 42 g; Fiber 12 g; Cholesterol 40 mg; Sodium 430 mg.

*Tostados are flat, crisp-fried corn tortillas.