Cocoa powder adds a pleasant bittersweet note to the bean mixture, which also works well in tacos and burritos. Tortillas vary widely in sodium, so look for lower-salt varieties.
Cocoa Bison Tostadas
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Ingredients
- 4 teaspoons canola oil divided, plus more for brushing
- 1/2 pound ground bison
- 1 small yellow onion diced
- 1 small red pepper diced
- 1 14-ounce can black beans rinsed and drained
- 1 jalapeño pepper minced
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon ground cumin
- 4 whole-wheat tortillas
- 2 cups baby spinach thinly sliced
- 1/2 cup shredded Monterey Jack or sharp cheddar cheese or more, to taste
- Salsa, sour cream, and fresh cilantro, for garnish
Instructions
- Preheat oven to 350˚. In a medium skillet, heat 2 teaspoons oil; add bison, onion, and bell pepper. Sauté until bison is no longer pink.
- In a medium saucepan over medium heat, heat remaining 2 teaspoons oil and add beans, tomato, jalapeño, cocoa powder, and cumin, plus salt and pepper; simmer for 5 minutes.
- Brush tortillas lightly with oil, place on baking sheet, and bake until lightly crispy, 3–5 minutes. Remove from oven; turn on broiler. On baking sheet, top each tortilla with bean mixture, sliced spinach, bison mixture, and cheese. Return to oven and broil for 30–60 seconds, until cheese melts. Serve immediately, garnished with salsa, sour cream, and cilantro, if desired.
Recipe Notes
Nutrition Facts
Cocoa Bison Tostadas
Amount Per Serving
Calories 419
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 3g
15%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 49mg
16%
Sodium 794mg
33%
Total Carbohydrates 49g
16%
Dietary Fiber 13g
52%
Protein 27g
54%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 419 cal, 6g fat (2g mono, 1g poly, 3g sat), 49mg chol, 27g protein, 49g carb, 13g fiber, 794mg sodium
