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Diabetic Living Magazine
“It's easy to make your own lower-sodium enchilada sauce to add rich flavor to these fresh and light tostadas.”
2 teaspoons canola oil
2 teaspoons all-purpose flour
2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 (8 ounce) can no-salt-added tomato sauce
¾ cup water
½ teaspoon salt
8 (6 inch) 100% whole wheat flour tortillas, such as Mission brand (see Tips)
Nonstick cooking spray
1 pound 90%-lean ground beef
1 (15 ounce) can reduced-sodium black beans, drained and rinsed
1 cup cooked brown rice
⅓ cup water
2 tablespoons salt-free taco seasoning, such as Mrs. Dash brand
2 cups shredded romaine lettuce
1 cup chopped Roma tomatoes
1 cup plain fat-free Greek yogurt
½ cup thinly sliced radishes
½ cup snipped fresh cilantro
1To prepare enchilada sauce: In a small saucepan, heat oil over medium heat. Stir in flour; cook and stir 1 minute. Stir in chili powder and oregano; cook and stir 30 seconds more. Stir in tomato sauce, water, and salt. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until slightly thickened, stirring occasionally.
2To prepare tostadas: Meanwhile, preheat oven to 400°F. Coat both sides of tortillas with cooking spray and place on two large baking sheets. Bake 8 to 10 minutes or until crisp and golden, turning once and rotating pans halfway through baking.
3Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add ground beef; cook until browned. Drain off any fat. Stir in beans, rice, the water, and taco seasoning. Cook until thick and heated through, stirring occasionally.
4Spoon ½ cup meat mixture onto each tortilla. Drizzle with sauce and top with the remaining ingredients.
Tips: If you like, use corn tortillas in place of the flour tortillas.