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Oaxaca Tostada Bites

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  • 1 1/2 c Black beans; cooked
  • 1 lg Garlic clove; minced
  • 2 Plum tomatoes; cut into 1/4" dice
  • One lime; finely grated , zest of
  • 3 tb Fresh lime juice
  • 3 tb Fresh cilantro leaves; chopped
  • 2 ds Tabasco sauce
  • 1/2 ts Unsweetened cocoa powder
  • 1/2 ts Ground cumin
  • 1 pn Cinnamon
  • Salt and pepper; to taste
  • 1 Avocado; pitted and peeled
  • 1 tb Nonfat sour cream
  • 30 sm Tortilla chips
  • 3/4 c Monterey jack cheese with peppers; shredded
  • 3 Romaine lettuce leaves


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 1/4 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: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Recipe by: Sheila Lukins - All Around the World cookbook
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