Ingredients 1 cup TSP
1 cup boiling water
½ cup onion, diced1 teaspoon ground cumin
½ teaspoon ground chipotle pepper2 cloves garlic
¼ cup ketchup
¼ cup water or vegetable broth
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cup romaine lettuce, shredded
4 (8-inch) soft whole wheat flour tortilla
Instructions Preheat the oven to 400°F.
Cut each tortilla into 8 wedges.
Spray a baking sheet with nonstick cooking spray and layout the tortilla wedges so that they do not overlap.
Bake the tortillas for 10 minutes or until the tortillas are crisp.
Rehydrate the TSP by adding hot water and mixing until all the TSP has absorbed some liquid.Spray a medium nonstick skillet with cooking spray.
Over medium high, cook onion and sauté until tender, about three minutes.
Add in spices and garlic, cook for 30 seconds and then stir in TSP.
Add ketchup and combine thoroughly with the mixture.
Add the water and allow to simmer for a few minutes.
Season the filling with salt and pepper.
Spoon some of the filling onto each tortilla wedge and top with lettuce and peach salsa.
Notes Serves 8 as an Appetizer or 4 as a Main Dish.
If serving as a meal, simplify and skip the cutting of the tortilla into wedge. Bake the full tortilla the same way.
Yield: 32 tostada bites.
Calories: 150, Total Fat: 1.5g, Saturated Fat: 0.5g, Cholesterol: 0mg, Sodium: 350mg, Carbohydrates: 27 g, Dietary Fiber: 5g, Sugar: 11g, Protein: 9g
Excellent source of Vitamin A.