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Ingredients
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 2 15-ounce cans no-salt-added black beans
- ¼ teaspoon kosher salt
- 2 cups cooked shredded chicken breast or diced smoked tofu
- 6 cups shredded romaine
- ¼ cup low-fat sour cream
- 2 tablespoons Mexican hot sauce
- 12 tostados
- 1 avocado, diced
- ½ cup grated Mexican cheese (queso anejo or blanco)
- ½ cup chopped cilantro
Instructions
- Heat the oil in a medium skillet over medium heat. Add the garlic and stir for about a
minute. Then add the beans with their liquid. Mash the beans with a potato masher or the
back of a spoon until you have a coarse puree, then cook, stirring regularly, until the beans
are thickened just enough to hold their shape in a spoon, about 10 minutes. Taste and add
up to ¼ teaspoon salt. - Place the romaine in a large bowl. Mix together the sour cream and hot sauce. Drizzle over
the romaine and toss to combine. - Spread each tostado with a portion of beans. Top with chicken and lettuce. Dot with
avocado. Sprinkle with cheese and cilantro. Serve right away with more hot sauce for
doctoring
