NUTRITION

SERVINGS

INGREDIENTS

1.5 medium corn tortillas

1.25 cup black beans

2 tbsp nutritional yeast

0.5 cup non-fat Greek yogurt

0.25 cup corn kernels

0.25 whole avocado

1 tsp avocado oil

0.5 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

1 tbsp lime juice

1 cup romaine lettuce

2 tbsp red onion

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Lightly brush both sides of the corn tortillas with avocado oil and place them on a baking sheet.

• 3

  Bake tortillas for 4-5 minutes per side until they are golden brown and crisp.

• 4

  While tortillas bake, place the rinsed black beans in a small saucepan over medium heat with the corn kernels, chili powder, cumin, and garlic powder.

• 5

  Add a splash of water to the beans and use a fork to mash about half of them, then stir in the nutritional yeast until well combined and heated through.

• 6

  In a small bowl, whisk together the non-fat Greek yogurt, lime juice, and sea salt to create a high-protein crema.

• 7

  To assemble, spread the warm black bean mash evenly over the crispy tostada shells.

• 8

  Top with shredded romaine lettuce, diced avocado, and minced red onion.

• 9

  Drizzle the lime-yogurt crema over the top and serve immediately.