Marinating onions in lime juice for just 15 minutes develops the flavors of a quick-stir fruit salsa. Taste the jalapeño before you add it to the salsa; fresh chiles can vary in heat and intensity.
½ cup chopped white onion, plus ⅓ cup minced white onion, divided
1 Tbs. lime juice
¼ tsp. salt
3 medium kiwifruit, peeled and diced
½ cup coarsely chopped cilantro
1 Tbs. finely chopped jalapeño chile
3 dried New Mexico chiles, seeded and cut into small pieces
2 tsp. olive oil
1 15-oz. can black beans, drained, liquid reserved
4 tostada shells
1 cup plain nonfat Greek yogurt

  1. Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwifruit, cilantro, and jalapeño.
  2. Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
  3. Heat oil in nonstick skillet over medium heat. Add minced onion, cover, and cook 5 minutes, or until softened, stirring occasionally. Add beans, ½ cup reserved bean liquid, and 2½ tsp. ground chiles. Mash beans, leaving some whole for texture. Cook 5 minutes, or until mixture is thickened but moist, stirring often.
  4. Place 1 tostada shell on each plate. Divide bean mixture among tostadas, leaving ½-inch border. Top each with ¼ cup yogurt and ¼ cup salsa; dust with ground chiles. Serve with remaining salsa.

Calories: 241
Protein: 12 g
Total Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 37 g
Cholesterol: 0 mg
Sodium: 325 mg
Fiber: 7 g
Sugar: 13 g