Traditionally (for decades!) our Friday night dinners are Mexican with ground beef tacos and chickenchaladas as our favorites. With melon as dessert, meals are accompanied by shredded lettuce, chopped tomato and cucumber. This year I learned that I should cut down on meat of any kind because my bad cholesterol (although balanced with good) is in the normal but high range. I still make the family favorites, but for me (and others joining us who are watching cholesterol or are vegetarians, I make Bean and Cheese Tostada. Here’s a little secret– I am having my photo taken at a book signing on June 6th and want to lose eight pounds by then. Two pounds down per week is my goal, and I’m following what Janice and I preach in our book, GOLD STANDARD OF THIN, to the letter! A plain corn tostada is a whole grain.
- 1/2 tbsp. olive oil
- 1/2 cup pinto beans, rinsed and drained
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
- 2 tbsp. low sodium salsa
- 1 tbsp. fresh cilantro (coriander)
- 1 oz. low fat, low sodium shredded cheddar cheese
- 1 each 6-inch corn tortilla
Heat oil in a non stick skillet to medium heat. Add beans with spices and salsa; stir and cook for 2-3 minutes until thoroughly heated. Rinse and chop cilantro; set aside. Heat a separate skillet to medium heat, add tortilla and top with bean mixture and shredded cheese. Cover and heat for about 2-3 minutes until tortilla is toasted and cheese is melted. Serve topped with cilantro, or if you don’t care for cilanto, substitute fresh parsley.