Mexican Food Yum-O

I adore Mexican food. Here’s my healthy Mexican swap that hits all my favorites parts about the fare and has me saying Ole! Not only is it healthy, it’s FAST!

1. Take 2 small corn tortillas and pierce each a couple times with a fork. Spritz with Pam or a very light spray of olive oil, pop into the toaster oven and toast until crunchy. It takes me about 1 cycle set on dark toast. The piercing helps the tortilla not puff up and become awkward to work with. (120 calories for both)

2. Rinse a can of pinto beans to get rid of extra salt. Portion out ½ cup. Mash with a splash of chicken stock or water. I like to use my magic bullet for this and it makes it creamy. Season with your favorites – I choose onion powder, garlic, cayenne, and a little chili powder. (103 calories)

3. Optional – add shredded chicken if you need more bulk of have cals to spare

4. Shred some crunchy iceberg lettuce and cube tomatoes.

5. Build a delicious tostada: crispy tortilla, slathered with beans, optional chicken, piled high with veggies.

6. Top with salsa. Or, if you’d like, a ¼ of cheddar cheese (133 calories) or 2 Tbsp low-fat sour cream (40 calories).

Enjoy!!!! I make this for a snack frequently, and it’s high in fiber and the corn is a whole grain – so for about 250 calories I get a filling treat that feels like an indulgence.