BLACK BEAN TOSTADAS

 1 cup rinsed, drained canned black beans, mashed

2 tsp chili powder

nonstick cooking spray

4 (8-in) corn tortillas

1 cup romaine lettuce leaves

1 cup chopped, seeded tomatoes

1/2 cup chopped onion

1/2 cup plain nonfat Greek yogurt

2 jalapeno peppers, seeded and chopped fine

In a small saucepan, combine the beans and chili powder; cook over medium heat about 5 minutes until heated through. Stir often so mixture does not burn.

Spray a large nonstick skillet lightly with nonstick cooking spray. Heat over medium heat until hot. Sprinkle tortillas with water and place in skillet, one at a time. Cook a few seconds until hot and pliable. Turn once during cooking.

Spread the beans over the tortillas and top with the remaining ingredients. Garnish each with a sprig of cilantro, if desired.

Serve immediately.

Yield: 4 servings

Per serving: 146 calories, 466 mg sodium, 29 g carbs, 9 g protein

Diabetic Exchanges: 1 1/2 starch, 1 1/2 vegetable

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