Tostada Salad

Tostada Salad makes a nice light meatless entree to serve, baking the tortillas until crisp instead of frying them helps to cut down on fat and calories!

12 corn tortillas

1/4 tsp. cayenne pepper + more for sprinkling

3 15.5 oz. cans black beans, drained, liquid reserved, and rinsed

3/4 tsp. ground cumin

1 1/2 tsp. dried oregano

salt and pepper

1 1/2 Tbsp. sherry or red wine vinegar

5 oz. romaine lettuce, cut across into 1/4 inch strips

3 tomatoes, diced

2 oz. Cotija cheese or feta, crumbled

2 scallions, white and green parts, halved lengthwise and cut into 1 inch lengths

2 radishes, trimmed and cut into thin slices

1/4 cup chopped fresh cilantro leaves

1 jalapeno pepper, seeds and ribs removed, minced

Preheat oven to 375 degrees. Place 6 tortillas on a baking sheet. Bake about 5 minutes per side or until toasted. Set aside. Quarter remaining tortillas, place on baking sheet. Sprinkle with cayenne. Bake about 4 minutes per side, just until toasted. Set aside.

Heat beans in a medium saucepan until hot. Place half in a medium bowl. Add 3-4 tablespoons of the reserved bean liquid, 1/4 tsp. cayenne, cumin, oregano, 3/4 tsp. salt and 1/4 tsp. pepper and the vinegar. Toss and set aside. Place the other half of beans in a medium bowl, add 3-4 tablespoons bean liquid and mash until smooth.

Place 1 crisp whole tortilla on each plate. Spread with mashed black beans. Arrange the whole beans, lettuce and half the tomatoes in layers on top of each tortilla. Sprinkle with cheese and half the scallions, radishes, cilantro and jalapeno. Combine the remaining half of the tomatoes, scallions, cilantro and jalapeno in a small bowl to make a salsa. Season with salt and pepper. Drizzle salsa over the tostadsas and serve with the crisp corn tortilla chips.

Serves 6

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