Black Bean Tostados

Black Bean Tostados
From Suzanne at Macey's Little Theatre

1 cup canned black beans, rinsed, drained and mashed
2 tsp. chili powder
cooking oil spray
4 (8") corn tortillas
1 cup washed, torn Romaine lettuce leaves
1 cup chopped tomatoes
1/2 cup plain nonfat yogurt
2 jalapeno peppers, seeded and finely chopped

Combine beans and chili powder in small saucepan. Cook over med. heat 5 minutes or until heated through, stirring occasionally. Spray large nonstick skillet with cooking spray. Heat over med. heat until hot. Sprinkle tortillas with water; place in skillet, one at a time. Cook 20-30 seconds until hot and pliable, turning once during cooking. Spread bean mixture evenly over tortillas; layer with lettuce, tomato, onion, yogurt, and peppers. Garnish with cilantro, salsa, sliced olives, and additional peppers, if desired. Serve immediately.
Options: Add cooked rice, corn, green bell peppers, cheddar cheese, add cumin and garlic powder to black beans.