Photo of Bean Tostadas with Corn Salsa by WW

Bean Tostadas with Corn Salsa

PersonalPoints™ per serving
Total Time
30 min
16 min
14 min
This zesty Mexican dish is a snap to prepare and easy to share.


Cooked black beans

15½ oz, or can pinto, rinsed and drained

Fat free salsa

1 cup(s)

Canned yellow corn

8 oz, drained

Low fat shredded cheddar cheese

¾ cup(s)

Romaine lettuce

1 cup(s), shredded, shredded


½ item(s), medium, diced

Fat free sour cream

½ cup(s)

Uncooked scallion(s)

2 medium, thinly sliced


2 Tbsp, chopped

Corn tortilla(s)

4 medium, 6-inches each


  1. Preheat oven to 450°F (230°C).
  2. Arrange tortillas in a single layer on a baking sheet and bake until crisp and light brown around edges, 5 to 7 minutes.
  3. Meanwhile, in a small saucepan, mix beans and 1/2 cup salsa. Cook, stirring as needed and mashing beans, until heated through, about 5 minutes.
  4. In a small bowl, mix remaining 1/2 cup of salsa and corn.
  5. Place tortillas on plates. Spread each with bean mixture, then top with cheese, lettuce, corn mixture, avocado, sour cream, scallions and cilantro.


To easily dice an avocado: Cut it in half lengthwise by running a knife through the center, around the pit. Twist the halves to release one half from the pit. Place that half flat-side down on a cutting board and peel off the skin. Cut the avocado into bite-size cubes.