1 tablespoon olive oil
2 scallions, white and light green parts, finely chopped (didn't add this, although I am sure it would have been great!)
1/2 teaspoon chili powder
3/4 teaspoon salt
4 8-inch flour tortillas
6 ounces grated low-fat Monterey Jack (we used some cheddar and some mozzarella since we already had some on hand)
1 ripe mango, peeled, pitted and diced
1/4 small red onion, finely chopped (2 Tbsp.) (we used regular onion, since it's what we had)
1 tablespoon lime juice
2. Mist a baking sheet with cooking spray. Place tortillas on sheet and spoon bean mixture on top (I added some chicken to ours and it was tasty tasty, but not completely necessary). Sprinkle with cheese. Bake until golden and crisp, about 10 minutes.
I made this when my mom and dad were visiting, and it was sooooo amazingly delicious!
Kitchen Notes (According to "All You" magazine):
Spice it up. If you like more heat, use pepper Jack cheese instead of plain Monterey Jack.
Swap salsas. Don't care for mango or can't find one? Sub in tomato salsa instead.
Go green. To add another layer of flavor, sprinkle on some chopped avocado and fresh cilantro after assembling.
Put in more fruit. Mango gives the dish a touch of sweetness. Substitute or add chopped papaya, pineapple or kiwi for even more of a tropical taste.
Try another base. We used small flour tortillas for these tostadas, but you can use corn tortillas if you prefer.