I had an avocado in the Fruit bowl threatening to go off if it wasn’t used immediately. I meant to use it for Luke’s breakfast this morning but I forgot so I scoured the cookbooks today and came across this recipe. Luke is still in the induction week so I just left out the tortilla and served it as a salad.

Sauce:
1/4 cup Sour Cream <—I use Plain Greek Style Yogurt
2 Tablespoons fresh Cilantro, chopped
1 Tablespoon Lime Juice
2 teaspoons Water
1/4 – 1/2  teaspoon Tabasco sauce
Salt and Pepper, to taste

Tostadas:
4 low carb Tortillas, any flavour
1 Tablespoon Olive Oil
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
2 cups Greens: Iceberg Lettuce, Spinach Leaves, Red Lettuce, Romaine
3/4 cup Black Beans, rinsed and drained
4 ounces Havarti Cheese
1 small Tomato, diced
2 Green Onions, sliced
1/3 cup each, diced Red, Green, Orange Pepper
1/2 Avocado, peeled and diced
Black Olives, to garnish

Sauce:
In a bowl, combine ingredients; set aside.

Tostadas:
Heat oven to 400F.
Brush tortillas on both side with olive oil and place on a cookie sheet.
Sprinkle with chili powder; bake for 10 minutes or until browned in spots.
In a large bowl, toss lettuce, beans, cheese, tomato, peppers and green onions.
Place tortillas on plates, top with salad and drizzle with sauce.
Garnish with sliced black olives and avocado.

Serves 4

Just a note: I didn’t use the tortillas so I sprinkled the ground cumin and chili powder in with the salad greens.

“Black Bean Tostadas” Recipe. Atkins The Complete Cookbook, New York, New York, Time Inc. Home Entertainment,  2004, P. 139