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.
YIELD: SERVES 4
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
- Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwifruit, cilantro, and jalapeño.
- Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
- 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.
- 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.
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