Chili Bean Tostada

• Cooking spray
• 1/2 cup finely chopped onion
• 1 (16-ounce) can pinto beans, rinsed and drained
• 1/2 cup water
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 8 (6-inch) corn tortillas
• Cooking spray
• 2 cups shredded iceberg lettuce
• 1 cup (4 ounces) reduced-fat shredded Cheddar cheese
• 1/4 cup picante sauce or salsa
• 1/4 cup reduced-fat sour cream

1. Preheat oven to 350u0b0.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and saute 3 minutes or until tender. Add beans and next 4 ingredients; cook 5 minutes or until mixture thickens. Remove from heat; cover and keep warm.
3. Coat each side of tortillas lightly with cooking spray. Place on a baking sheet, overlapping if necessary. Bake at 350u0b0 for 4 minutes on each side or until lightly browned.
4. Place 2 tortillas, slightly overlapping, on each of 4 plates. Top evenly with beans, lettuce, cheese, picante sauce, and sour cream.

cooking spray, onion, pinto beans, water, chili powder, ground cumin, sugar, corn tortillas, cooking spray, cheddar cheese, picante sauce, sour cream

Taken from www.myrecipes.com/recipe/chili-bean-tostada (may not work)