Black Bean Tostadas with Tofu
Noom
Ingredients
4 corn tortillas (6" diameter)
1 onion, halved and thinly sliced
4 ounces lite firm tofu, patted dry and cut into 1/2" cubes
1 medium zucchini (7 ounces), quartered lengthwise and sliced crosswise
3 plum tomatoes, cut into 1/2" chunks
1 cup canned no-salt-added black beans, rinsed and drained
1.5 teaspoons salt-free chili-lime seasoning blend
1/2 cup shredded reduced-fat Cheddar cheese
1 cup shredded romaine lettuce
1/2 Hass avocado, diced
1/4 cup 0% plain Greek yogurt
1/2 cup chopped fresh cilantro
4 lime wedges
Directions
Preheat the oven to 350F. Lightly coat both sides of the tortillas with cooking spray. Place on a baking sheet. Bake for 15 minutes, or until crisp.
Heat a large nonstick skillet coated with cooking sprav over medium-high heat. Cook the onion and tofu for 5 minutes, stirring, or until the onion and tofu brown lightlv. Stir in the zucchini, tomatoes, beans, and seasoning. Cook for 6 minutes, stirring, or until the zucchini is tender.
To assemble the tostadas, top each tortilla with one-fourth of the zucchini mixture, 2 tablespoons cheese, 1/4 cup lettuce, one-fourth of the avocado, 1 tablespoon yogurt, and 2 tablespoons cilantro. Serve with the lime wedges
Nutrition
274 calories per serving
29% Green