Corn, avocado and black bean tostadas

Cooking time: 3 minutes

1. Spray a large nonstick skillet with olive oil spray and heat over medium high heat; add 2 cups fresh or thawed frozen corn kernels and 1 large zucchini (diced). Saute 3 minutes; transfer to a bowl.

2. Stir in 1 1/2 cups quartered grape tomatoes, 1/3 cup chopped red onion, 1/4 cup chopped fresh cilantro, 1 seeded and minced chipotle chile and adobo sauce, 2 Tbsp fresh lime juice, and 1/2 tsp kosher salt.

3. Spread each of 8 crisp tostada shells with 2 Tbsp heated refried black beans and top with shredded lettuce. Spoon corn mixture over lettuce, then top with slices of avocado and crumbled queso fresco.

Makes 4 servings. Each serving: 417 calories, 19 g fat, 14 g protein, 55 g carb

Source: Redbook October 2010