Tuna Salad #2
Grilled Burrito Bowls

Tostadas with Black Beans and Pickled Vegetables

1 carton no-salt black beans
Cumin to taste
Coriander to taste
Pepper to taste
12 corn tortillas
Reduced fat cheddar cheese brick (I like Cabot’s), shredded
Pickled veggies (Trader Joe’s are good), cut smaller if needed
Cilantro, a small bunch chopped
Guacamole e.g., TJ’s
Yogurt, plain, 0 fat Greek

Add beans to a bowl and mash. Add cumin, coriander and some pepper. Heat it up (e.g., microwave). Place tortillas on baking sheets. Add bean mixture followed by pickled veggies and then cheese. Bake 350 degrees until tortillas are crisp. Add some of the guacamole to 1 C yogurt and stir (I do this to cut the guacamole but there is extra for those that like it as is). Serve tostadas with guac/yogurt and cilantro.

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