Black Bean Tostadas With Grilled Corn Salsa

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Oxmoor House


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2 cloves garlic

2 (15-ounce) cans no-salt-added black beans, drained

1 cup canned vegetable broth, undiluted

3 tablespoons finely chopped onion

1/4 teaspoon salt

1/4 cup plus 2 tablespoons nonfat sour cream

3 tablespoons chopped fresh cilantro

6 (6-inch) corn tortillas

Vegetable cooking spray

3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers

6 cups shredded iceburg lettuce

3/4 cup Grilled Corn Salsa

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