Black-Eyed Pea Tostadas
6
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
Crisped open-faced tortillas become a blank canvas for mashed black-eyed peas seasoned with cumin—a great substitute for refried beans. Look for prepared pico de gallo in the refrigerated section of the produce section. To make baked corn tortilla chips, use this same method, but cut the tortillas into wedges before coating them with cooking spray. Bake until crispy and golden.
Ingredients
Cooking spray
4 spray(s)
Corn tortilla
8 tortilla(s), medium, stone-ground
Smoky Black-Eyed Peas
2 cup(s), drained (search for the recipe in the WW app)
Ground cumin
1 tsp
Kosher salt
¼ tsp
Pico de gallo
1 cup(s)
Avocado
1 item(s), chopped
Cilantro
¼ cup(s), chopped (optional), for garnish
Jalapeño pepper
1 medium, seeded and finely chopped (optional), for garnish
Hot sauce
1 Tbsp, for serving