Two-ingredient-dough soft Mexican tostadas
Plain fat free Greek yogurt
White self-rising flour
Fat free refried beans
Canned white corn
½ cup(s), or yellow corn
½ cup(s), roughly chopped
Crumbled feta cheese
2 Tbsp, fresh, chopped
4 splash(es), or to taste
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- Place yogurt and flour in a large bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
- Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 4 equal pieces. Use a rolling pin to roll each piece of dough into a 6-inch circle; slightly curl up edges to make a crust with a center. Place on prepared baking sheet; bake until dough is cooked through, 18-22 minutes.
- Remove from oven. Stir together the beans and chili powder. Spread ¼ c beans on each tostada and top with 2 Tbsp corn, 2 Tbsp tomato and 1 Tbsp feta. Garnish with the cilantro. Serve with hot sauce, if desired.
- Serving size: 1 tostada