Black Bean Tostadas with Grilled Corn Salsa

Ingredients

• 30 ounce no-salt-added black beans drained canned
• 0.8 cup grilled corn salsa 
• 6 6-inch corn tortillas ()
• 3 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic 
• 6 cups iceburg lettuce shredded
• 3 ounces monterrey jack cheese shredded with peppers
• 0.3 cup nonfat cream sour
• 3 tablespoons onion finely chopped
• 0.3 teaspoon salt 
• 1 cup vegetable broth undiluted canned

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• knife

Directions

1. Position knife blade in food processor bowl. Drop garlic through food chute with processor running. Process 3 seconds or until garlic is minced.
2. Add beans, broth, onion, and salt; process until smooth, scraping sides of processor bowl once.
3. Transfer bean mixture to a medium saucepan. Partially cover mixture, and cook over medium heat 15 minutes or until thickened, stirring frequently.
4. Combine sour cream and cilantro; stir well. Cover and chill.
5. Place tortillas on a baking sheet coated with cooking spray.
6. Bake at 350 for 6 minutes; turn tortillas over, and bake 6 to 8 additional minutes or until crisp.
7. Place 1 tortilla on each individual serving plate. Spoon beanmixture evenly over tortillas; top each with cheese. Arrange lettuce over cheese. Top each tostada with 2 tablespoons Grilled Corn Salsa and 1 tablespoon sour cream mixture.