Cook’s Notes: A quick, satisfying vegetarian lunch. We purchased the flatbreads at Costco. If you don’t have flatbreads, you could use 4 whole-wheat tortillas.
6 parmesan cracker flatbreads, about 3 x 5 inches
1/2 c diced onion
1 tsp minced garlic
15 oz can black beans, drained
1 tsp cumin powder
1/2 tsp Mild Chili Spice Mix
2 tomatoes, diced
1 c shredded mozzarella
Heat oven to 400F. Lay the flatbreads on a baking sheet.
Lightly coat a skillet with cooking spray. Over medium heat, saute the onions until tender. Add the garlic and cook for 1 to 2 minutes more. Add the beans and spices, and stir until ingredients are well combined. Cook a few minutes more until the bean mixture is heated through.
Assemble the tostadas: This process is much like making pizza. Divide the warmed bean mixture evenly on top of the flatbreads. Top the beans with the diced tomato, and cover with a layer of shredded cheese.
Bake for 5 to 8 minutes until the cheese is melted. Serve immediately.
Recipe sources: Based on information and ideas from author Nava Atlas and The South Beach Diet Parties and Holidays Cookbook. To serve these at parties, split mini pita breads or use a trick from Martha Stewart’s Hors d’Oeuvres Handbook: cut store-bought tortillas with a 2-inch round cookie cutter.