Black Bean Tostados with Cilantro Sauce

Tostados
Black Beans - whole
Salsa - to taste
Grilled Chicken- optional
Shredded lettuce
Shredded Cheese
diced tomato

Cilantro Sauce -
Combine in blender/processor
1 cup of plain yogurt
3 tblsp chopped cilantro
2 cloves of garlic

Combine Beans and salsa in processor until almost smooth. Top with rest of toppings and drizzle sauce on top. Depending on size of garlic cloves, it may be really garlicky.

Cheesy Tortilla Lasagna

**This doesn't look really good but it tastes AWESOME, like an enchilada**

3 medium plum tomatoes, chopped
1 cup julienned zucchini
½ chopped green onions
1- 15oz. can black beans, drained and rinsed
1 can of old el paso enchilada sauce
1- 8 oz. southwest sour cream (or use regular sour cream with taco seasoning)
8- 6 inch corn tortillas, halved
2 cups Colby jack cheese, shredded
1 tbsp. chopped cilantro (do more if you like more)

Preheat oven to 375. Spray baking dish. In medium bowl, combine tomatoes, zucchini, green onions, beans and mix well. Reserve 1/3 cup enchilada sauce and set aside.

In another medium bowl, combine remaining enchilada sauce and sour cream dip and blend well. Spoon 2 tablespoons enchilada sauce mixture on bottom of dish. Arrange 8 tortilla pieces over sauce overlapping when necessary. Spoon ½ vegetable/bean mixture over tortillas.

Sprinkle 2/3 cup of cheese, then spoon ½ of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup of cheese for top. Top with 1/3 cup enchilada sauce, cover with foil.

Bake at 375 for 30-35 minutes or until heated thoroughly, uncover sprinkle with remaining cheese and bake for 5 minutes or until cheese is melted.

Let stand for 10 minutes before serving and then sprinkle with cilantro.