1 (15 1⁄2-oz) can black beans, rinsed, drained, and warmed
1 1⁄2 cups cooked corn
1⁄2 head of iceberg lettuce, finely chopped
1⁄2 cup low-fat sour cream
1 tomato, diced
6 sprigs of parsley or cilantro
Directions
Warm tostada shells as directed on package.
Divide beans and corn evenly on top of each tostada.
Top each tostada with shredded lettuce and a drizzle of sour cream.
Garnish with diced tomato a sprig of parsley or cilantro. Serve immediately.
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.