Veggie Tostadas

"My husband loves this dinner's Mexican flavors." -Barbara Mehlman, Los Angeles

Yield: 4 servings (serving size: 1/2 tostada)

Ingredients

• 2  (10-inch) 98% fat-free flour tortillas
• 1  (16-ounce) can fat-free refried beans
• 2  tablespoons  enchilada sauce
• 2  cups  gourmet salad greens, divided
• 1  cup  diced plum tomato, divided
• 1/4  cup  chopped green onions, divided
• 2  tablespoons  sliced ripe olives, divided
• 1  peeled avocado, cut into 12 wedges, divided
• 1  tablespoon  finely chopped bottled jalapeño pepper, divided
• 1/4  cup  (1 ounce) crumbled reduced-fat feta cheese, divided

Preparation

Preheat broiler.

Place a tortilla on a baking sheet, and broil for 1 minute on each side or until lightly browned. Repeat procedure with remaining tortilla.

Combine beans and enchilada sauce in a small saucepan; cook over medium heat until hot. Spread half of bean mixture over each tortilla; top evenly with remaining ingredients.

Nutritional Information

Calories:

318 (27% from fat)

Fat:

9.8g (sat 1.9g,mono 5.2g,poly 1.1g)

Protein:

14.3g

Carbohydrate:

46g

Fiber:

11.9g

Cholesterol:

3mg

Iron:

4.7mg

Sodium:

924mg

Calcium:

140mg