Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 1 can (15 oz / 425 g) black beans, drained and rinsed to about 1 1/2 cups (255 g)
- 1 cup (225 g) low-fat cottage cheese
- 4 small corn tortillas (100 g total)
- 2 tsp (10 ml) olive oil
- 1/2 medium cucumber (100 g), diced
- 1 medium tomato (125 g), diced
- 2 tbsp (8 g) chopped dill
Method
- Heat oven to 400°F (200°C). Brush tortillas lightly with oil and bake on a tray for 8–10 minutes, turning halfway, until crisp.
- Warm drained black beans in a saucepan with 2 tbsp (30 ml) water for 5 minutes, then roughly mash with a fork.
- Prepare listed produce and flavorings. Stir dry spices or sauce into the beans; keep fresh herbs, fruit and vegetables for topping.
- Spread beans and cottage cheese over the crisp tortillas. Finish with the prepared toppings and serve two tostadas per person.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Milk. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 440 kcal · Protein 29 g · Carbohydrates 62 g · Fat 9 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.