Tostada cold topping:
2 cups fresh strawberries, stemmed and cut up
1 cup diced jicama (½ inch dice)
½ cup chopped cilantro
1/4 cup chopped green onion
¼ teaspoon salt
2 avocados, peeled, seeded, and cut in ½ inch
cubes
Other ingredients:
8 corn or flour tortillas
Cooking spray
½ cup grated Mizithra cheese
Cilantro sprigs and lime wedges for garnish
Tostada warm topping:
Fresh corn cut from 2 ears of corn
1/4 cup of chopped sweet pepper
Tostada bean spread:
2 cans black beans
2 teaspoons Cajun blend spice
Dressing:
3/4 cup lowfat buttermilk
Flesh of 1 avocado
1/2 cup chopped cilantro
1 Tbsp lime juice
1 clove garlic
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground cumin
1 tsp chopped jalapeno pepper
2 Tbsp chopped scallion
Heat oven to 400º. In large bowl, combine cold topping ingredients and mix. Combine dressing ingredients in a blender until smooth. Mash bean spread ingredients together and heat in a pot over med-low heat. Roast corn and sweet pepper quickly over high heat in a sauté pan.
Spray tortillas with small amount of cooking
stray and place them directly on oven rack.
Bake 8 – 10 minutes or until crisp and starting
to brown. Remove tortillas from oven and cover with bean spread. Top with a scoop of the warm topping and also the cold topping. Sprinkle with cheese. Garnish with cilantro and lime
wedge. Add dressing, if desired. Serve immediately.
Recipe by Raven Albertson
