Bean Tostadas with Corn Salsa and Avacado

4 small corn tortillas
1 can pinto or black beans, rinsed and drained
1 cup fresh salsa
1 8oz. can low-sodium corn kernels, drained
3/4 cup shredded reduced-fat sharp cheddar cheese
1 cup shredded romaine lettuce
1/2 avocado, diced
1/2 cup fat-free sour cream
2 scallions, thinly sliced
2 TBSP chopped cilantro

Preheat the oven to 450 degrees. Arrange the tortillas in single layer on a baking sheet and bake until crisp and light brown around the edges, 5-7 minutes.

Meanwhile, in a small saucepan, mix the beans and 1/2 cup of the salsa; cook, stirring as needed and mashing the beans; until heated through, about 5 minutes. In a small bowl, mix the remaining 1/2 cup of salsa and the corn.

Place the tortillas on plates. Spread each with the bean mixture, then top with the cheese, lettuce, corn mixture, avocado, sour cream, scallions, and cilanto.

5 points each.