Black Bean and Goat Cheese TostadasRecipe posted in: Lunch/Dinner
Black soy beans, just like traditional black beans, are a great addition to any diet. They’ve got fiber, protein and a whole host of body-boosting nutrients. Plus, they’re totally versatile. You can add them to salads and soups, or make your own black bean burger patties.
In this delicious dish, we bundle savory black soy beans with tangy goat cheese, flavorful garlic, crisp lettuce and fresh tomatoes and scallions in a toasted whole wheat tortilla for a Mexican-inspired meal that will fill you up without filling you out. Can’t find black soy beans? Don’t sweat it! Traditional black beans will do the trick just as well.
Phase: Phase 2, Phase 3
- 1 Lean Protein
- 2 Good Carbohydrates
- 1.5 Vegetables
- 4 (8-inch) whole wheat tortillas
- 2 tsp. extra-virgin olive oil
- 1 large garlic clove, minced
- 1 (15-oz.) can black soybeans, no-salt added, rinsed and drained
- 4 oz. goat cheese, crumbled (3/4 cup)
- 1/2 head romaine lettuce (16 oz.), chopped (4 cups)
- 2 medium tomatoes, diced
- 3 scallions, thinly sliced
- 1 lime, quartered
- Salt and freshly ground black pepper
- Heat oven to 400°F.
- Lightly spray tortillas with cooking spray and place, slightly overlapping, on a baking sheet. Bake until lightly puffed and browned, about 10 minutes. Set aside to cool.
- While tortillas are toasting, heat oil in a medium saucepan over medium heat. Add garlic and cook until softened, about 1 minute. Stir in beans and heat until warmed through. Season with salt and pepper and remove from heat.
- With tortillas still on the baking sheet, top with beans and cheese; bake until cheese is melted, about 5 minutes. Remove from the oven and top with lettuce, tomatoes, and scallions. Squeeze lime over top and serve hot.