Makes 6 servings
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
1 avocado, diced
½ cup grated Mexican cheese (queso anejo or blanco)
½ cup chopped cilantro
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.