Soft Black Bean Tostadas

Ingredients:
Salsa:

• ½ cup chopped peeled avocado
• ½ cup chopped seeded tomato
• ¼ cup thinly sliced green onions
• 2 teaspoons fresh lime juice
• ¼ teaspoon salt

Remaining Ingredients:

• 2 tablespoons water
• 2 tablspoons fresh lime juice
• ½ teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1 (15 oz) can black beans, rinsed and drained
• 4 (8 in.) flour tortillas
• 1 cup shredded roasted skinless, boneless chicken breast
• ¾ cup shredded Monterey Jack cheese
• 1 cup shredded iceberg lettuce
• ½ cup fat-free sour cream

Directions:

1. Preheat broiler.
2. To prepare salsa, combine first 5 ingredients in a small bowl.  Toss gently, and set aside.
3. Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.
4. Place tortillas on a baking sheet, and spread about ¼ cup black bean mixture evenly over each tortilla.  Top each evenly with ¼ cup chicken and 3 Tbs. cheese.  Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
5. Top each tortilla with ¼ cup lettuce, ¼ cut salsa, and 2 tablespoons sour cream.  Cut each tortilla into 4 wedges.  

Yield: 4 servings, 410 calories per tostada

*recipe from Cooking Light