Spicy Bean Tostadas

• 6 (6-inch) flour tortillas
• 1/3 cup 1% low-fat cottage cheese
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 1 (15-ounce) can chickpeas (garbanzo beans), drained
• Vegetable cooking spray
• 1/4 cup minced onion
• 1 garlic clove, minced
• 1/4 cup chopped fresh parsley
• 1 tablespoon sesame seeds, toasted
• 2 cups thinly sliced cucumber
• 3 cups shredded fresh spinach
• 3 cups chopped tomato
• 6 tablespoons low-fat sour cream
• 1 tablespoon finely chopped green onions

1. Arrange tortillas in a single layer on a baking sheet. Bake at 350u0b0 for 6 minutes on each side until crisp. Let cool on a wire rack.
2. Place cottage cheese and next 3 ingredients in a blender or food processor; process until smooth. Spoon mixture into a bowl; set aside.
3. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 2 minutes or until tender. Add the onion mixture, parsley, and sesame seeds to bean mixture; stir well.
4. Spread about 1/4 cup bean mixture evenly over each tortilla; top with 1/3 cup cucumber, 1/2 cup spinach, 1/2 cup tomato, 1 tablespoon sour cream, and 1/2 teaspoon green onions.

flour tortillas, cottage cheese, salt, lemon juice, chickpeas, vegetable cooking spray, onion, garlic, parsley, sesame seeds, cucumber, fresh spinach, tomato, lowfat sour cream, green onions

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