Black Bean Tostadas with Kiwifruit Salsa

• 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 jalapeno 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 1/4 cup yogurt and 1/4 cup salsa; dust with ground chiles. Serve with remaining salsa.

Serves 4; 241 calories.

VERDICT:  Back to tostadas, to use up some of the leftover tortillas from last time.  These are even better, I would say--the kiwi salsa and the beans are really good together.  Keep!