March 2009 | Skinny Tostadas

This is a healthier version of a south of the border favorite. Yummy!

Ingredients

• 4-6 corn tortillas
• 1/2 cup dry quick cook brown rice (Minute rice)
• 1/2 cup water
• 1 (15 oz.) can Mexican style diced tomatoes
• 1 (15 oz.) can pinto beans or 2 cups cooked dry beans
• 3 cups shredded lettuce
• 2/3 cup shredded 2% milk low-fat cheddar cheese
• Salsa
• Lite sour cream

Instructions

1. Heat oven to 375. Spray each corn tortilla with nonstick cooking spray on both sides. Place on oven rack for about 3-4 minutes until they just begin to turn a light golden color and are crunchy. Set aside.
2. Bring canned tomatoes and water to a simmer then stir in uncooked rice. Reduce heat to low, cover pot and simmer for about 5 minutes until done. Remove from heat and stir. Return lid and let side while preparing other items.
3. Heat beans on stove or in the microwave.
4. Layer each tostada with rice, beans, lettuce, cheese, salsa and lite sour cream. Enjoy!

Serves 4-6.