Black Bean And Corn Tostadas

• 5 (5 1/2-inch) corn tortillas
• Cooking spray
• 2 teaspoons canola oil
• 1/3 cup diced onion
• 1/3 cup diced green bell pepper
• 1 (15.5-ounce) can black beans, rinsed and drained
• 1 cup frozen whole-kernel corn, thawed
• 3/4 cup refrigerated fresh salsa
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper
• 1 1/4 cups shredded iceberg lettuce
• 10 tablespoons refrigerated fresh salsa
• 5 tablespoons fat-free sour cream
• 3/4 cup (3 ounces) reduced-fat shredded Cheddar cheese
• 5 teaspoons minced fresh cilantro

1. Preheat oven to 350u0b0.
2. Coat tortillas with cooking spray; place on a baking sheet. Bake at 350u0b0 for 10 minutes or until crisp, turning after 7 minutes.
3. While tortillas bake, heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; saute 4 minutes or until onion is lightly browned. Stir in beans and next 7 ingredients. Cook 2 minutes.
4. Place tortillas on plates.Top each tortilla with about 1/2 cup bean mixture, 1/4 cup lettuce, 2 tablespoons salsa, 1 tablespoon sour cream, about 2 tablespoons cheese, and 1 teaspoon cilantro.

corn tortillas, cooking spray, canola oil, onion, green bell pepper, black beans, corn, fresh salsa, chili powder, oregano, ground cumin, salt, ground black pepper, shredded iceberg lettuce, fresh salsa, sour cream, cheddar cheese, fresh cilantro

Taken from www.myrecipes.com/recipe/black-bean-corn-tostadas (may not work)