Totally Vegetarian Tostadas - WW

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Totally Vegetarian Tostadas - WW

 

4 (6-inch) corn tortillas

1 tsp. canola oil

1 (8 oz.) pkg. soy tempeh, crumbled

1 T. taco seasoning mix

1/4 c. water

2 tomatoes, seeded and chopped

1 T. balsamic vinegar

1 (16 oz.) jar fat-free black bean dip

2 c. mixed salad greens or mesclun

1/4 c. light sour cream

2 T. chopped fresh cilantro

 

Preheat the oven to 450 degrees.

 

Arrange the tortillas in a single layer on a baking sheet and bake until crisp

and

light brown around the edges, 5-7 minutes.

 

Meanwhile, heat the oil in a nonstick skillet over medium-high heat. Add the

tempeh,

seasoning mix, and water. Sauté until the liquid evaporates, about 2 minutes.

Remove

from the heat and stir in the tomatoes and vinegar.

 

Spread each tortilla with bean dip. Divide the tempeh mixture and the greens

among

the tortillas. Top each with 1 T. sour cream and 1 ½ tsp. cilantro.

 

7 points

 

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