Oaxaca tostada bites
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Black beans; cooked |
| 1 | large | Garlic clove; minced |
| 2 | Plum tomatoes; cut into 1/4\" dice | |
| One lime; finely grated , | ||
| ; zest of | ||
| 3 | tablespoons | Fresh lime juice |
| 3 | tablespoons | Fresh cilantro leaves; chopped |
| 2 | dashes | Tabasco sauce |
| ½ | teaspoon | Unsweetened cocoa powder |
| ½ | teaspoon | Ground cumin |
| 1 | pinch | Cinnamon |
| Salt and pepper; to taste | ||
| 1 | Avocado; pitted and peeled | |
| 1 | tablespoon | Nonfat sour cream |
| 30 | smalls | Tortilla chips |
| ¾ | cup | Monterey jack cheese with peppers; shredded |
| 3 | Romaine lettuce leaves | |
Directions
Place the beans in a bowl and coarsely mash with the back of a wooden spoon. Add the garlic, tomatoes, lime zest, 2 tablespoons of the lime juice, 1 tablespoon of the cilantro, Tabasco sauce, cocoa powder, cumin, cinnamon, salt and pepper. Mix all ingredients together well. In another bowl, mash the avocado with the remaining 1 tablespoon lime juice, sour cream and salt to taste. Spread 1 tablespoon of the bean mixture on each of the tortilla chips. Top each with ¼ teaspoon of the avocado mixture, the a sprinkling of grated cheese and the shredded lettuce. Sprinkle the remaining 2 tablespoons of cilantro over all.
Per serving: 188 Calories (kcal); 9g Total Fat; (39% calories from fat); 4g Protein; 25g Carbohydrate; trace Cholesterol; 152mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: Sheila Lukins - All Around the World cookbook Converted by MM_Buster v2.0n.