Black Bean Tostadas With Grilled Corn Salsa

• 2 cloves garlic
• 2 (15-ounce) cans no-salt-added black beans, drained
• 1 cup canned vegetable broth, undiluted
• 3 tablespoons finely chopped onion
• 1/4 teaspoon salt
• 1/4 cup plus 2 tablespoons nonfat sour cream
• 3 tablespoons chopped fresh cilantro
• 6 (6-inch) corn tortillas
• Vegetable cooking spray
• 3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers
• 6 cups shredded iceburg lettuce

1. Position knife blade in food processor bowl. Drop garlic through food chute with processor running. Process 3 seconds or until garlic is minced. Add beans, broth, onion, and salt; process until smooth, scraping sides of processor bowl once. Transfer bean mixture to a medium saucepan. Partially cover mixture, and cook over medium heat 15 minutes or until thickened, stirring frequently.
2. Combine sour cream and cilantro; stir well. Cover and chill.
3. Place tortillas on a baking sheet coated with cooking spray. Bake at 350u0b0 for 6 minutes; turn tortillas over, and bake 6 to 8 additional minutes or until crisp.
4. Place 1 tortilla on each individual serving plate. Spoon beanmixture evenly over tortillas; top each with cheese. Arrange lettuce over cheese. Top each tostada with 2 tablespoons Grilled Corn Salsa and 1 tablespoon sour cream mixture.

garlic, salt, vegetable broth, onion, salt, nonfat sour cream, fresh cilantro, corn tortillas, vegetable cooking spray, shredded monterey jack cheese with peppers, shredded iceburg lettuce

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