Black Bean and Corn Tostadas

Ingredients

• 15.5 ounce black beans rinsed drained canned
• 2 teaspoons canola oil 
• 1.5 teaspoons chili powder 
• 1 cup whole-kernel corn frozen thawed
• 25 2-inch corn tortillas 
• 5 teaspoons cilantro leaves fresh minced
• 0.3 cup bell pepper diced green
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon coarsely ground pepper black
• 1.3 cups iceberg lettuce shredded
• 3 ounces cheddar cheese shredded reduced-fat
• 0.3 cup onion diced
• 0.5 teaspoon oregano dried
• 0.8 cup salsa fresh refrigerated
• 10 tablespoons salsa fresh refrigerated
• 0.3 teaspoon salt 
• 5 tablespoons cup heavy whipping cream fat-free sour

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 35
2. Coat tortillas with cooking spray; place on a baking sheet.
3. Bake at 350 for 10 minutes or until crisp, turning after 7 minutes.
4. While tortillas bake, heat oil in a large nonstick skillet over medium-high heat.
5. Add onion and bell pepper; saut 4 minutes or until onion is lightly browned. Stir in beans and next 7 ingredients. Cook 2 minutes.
6. Place tortillas on plates.Top each tortilla with about 1/2 cup bean mixture, 1/4 cup lettuce, 2 tablespoons salsa, 1 tablespoon sour cream, about 2 tablespoons cheese, and 1 teaspoon cilantro.