See Also: Tiny Seafood Tostadas with Black Bean Dip(recipes)
Black Bean Tostadas(recipes)
Turkey and Bean Tostadas(recipes)
Wake Up with a Hand - Poker(gambling)
Black Bean Dip(recipes)
Black Bean Quesadillas(recipes)
Black Bean Soup(recipes)
Black Bean Salsa(recipes)
Black Bean Burgers(recipes)
Black Bean Chili(recipes)

Wake Up with a Hand - Poker (gambling) and Tiny Seafood Tostadas with Black Bean Dip (recipes)


Wake Up with a Hand - Poker (gambling)


To be dealt a hand with winning potential.

Tiny Seafood Tostadas with Black Bean Dip (recipes)


Tiny Seafood Tostadas with Black Bean Dip

Yield: Makes 8 appetizer servings



Ingredients:



Nonstick Cooking spray

4(8-inch) whole wheat or white flour tortillas, cut into 32 (2-1/2-inch) rounds or shapes

1cup Black Bean Dip (recipe follows)

1cup shredded fresh spinach

3/4cup tiny cooked or canned shrimp

3/4cup salsa

1/2cup (2 ounces) shredded reduced-fat Monterey Jack cheese

1/4cup reduced-fat sour cream









Preparation:





1.Preheat oven to 350°F. Spray Baking sheet with Cooking spray. Place tortilla rounds evenly on prepared Baking sheet. Lightly spray rounds with Cooking spray and bake 10 minutes. Turn over and spray again; bake 3 minutes more. Meanwhile, prepare Black Bean Dip.2.To prepare tostadas, spread each toasted tortilla round with 1-1/2 teaspoons Black Bean Dip. Layer each with 1-1/2 teaspoons shredded spinach, 1 teaspoon shrimp, 1 teaspoon salsa, a sprinkle of cheese and a dab of sour cream. Garnish with thin green chili strips or fresh cilantro, if desired. Serve immediately with remaining Bean Dip.









Nutritional Information:







Serving Size: 4 tostadas







Sodium

747 mg







Protein

12 g







Fiber

4 g







Carbohydrate

23 g







Cholesterol

31 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

20 %







Calories

157









Dietary Exchange:







Vegetable

1







Starch

1







Meat

1







Black Bean Dip

Yield: Makes about 1-1/2 cups



Ingredients:



1can (15 ounces) black beans, undrained

1teaspoon chili powder

1/4teaspoon salt

1/4teaspoon black pepper

1/4teaspoon ground cumin

2drops hot pepper sauce

3/4cup minced white onion

2cloves garlic, minced

1can (4 ounces) chopped green chilies, drained









Preparation:





1.Drain beans, reserving 2 tablespoons liquid. Combine drained beans, reserved liquid, chili powder, salt, black pepper, cumin and hot pepper sauce in blender or Food processor; process until smooth.2.Combine onion and garlic in nonstick skillet or saucepan; cover and cook over low heat until onion is soft and translucent. Uncover and cook until slightly browned. Add chilies and cook 3 minutes more. Add bean mixture and mix well.







Note:

Black Bean Dip can be served (hot or cold) as a dip for tortilla chips or cut-up fresh Vegetables.





Nutritional Information:







Serving Size: 1 tablespoon dip







Fiber

1 g







Carbohydrate

4 g







Saturated Fat









Total Fat









Calories from Fat

7 %







Calories

18







Protein

2 g







Sodium

134 mg









Dietary Exchange:







Starch

1/2