When I was first hatching this plan, I was looking to make tostadas, but I really wanted more of a meatless recipe for the week. I always have at least one meatless dinner a week because it saves time, money, and usually a few calories!

Anyway, I figured... I love tostadas and I love 7 Layer Dip... so why not put the two together?

Perfect!

I basically used the same idea from my Healthified 7 Layer Dip, making my own pico and guacamole.

By the way, don't be scared of the ingredient list below! A lot of the same things are listed twice, once for the guacamole layer and again for the pico layer. So really, the list is about half as long.

Now, I make my own Faux Refried Beans, and almost always have some set aside in my freezer. However, a can of reduced sodium black beans would work just as well if you're looking to save some time.

These tostadas were a big hit around the table! I didn't hear a single complaint and no one seemed to miss the meat at all!

Plus, their light enough that you can even enjoy a skinny margarita on the side or even a nice bowl of Healthified Crock Pot Chicken Tortilla Soup. Yum, another family favorite!

Skinny 7 Layer Tostadas
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 1 Tostada • Calories: 246.2 • Fat: 11.8 g • Carb: 27.9 g • Fiber: 7.9 g • Protein: 11.5 g • Sugar: 2.6 g • Sodium: 277.6 mg

Ingredients:
8 Yellow Corn Tortillas (I used Tia Rosa.)
Sprinkle of Taco Seasoning (Optional)

Guacamole Layer:
2 Avocados, Mashed
1/2 Jalapeño, Seeded & Diced
2 Tbsp. Cilantro, Chopped
1 Chive, Chopped
1/2 Lime, Juiced
1 Garlic, Minced
Salt & Pepper to Taste

Tomato/Pico Layer:
2 Roma Tomatoes, Diced
1/2 Jalapeño, Seeded & Diced
2 Tbsp. Cilantro, Chopped
1 Chive, Chopped
1/2 Lime, Juiced
Salt & Pepper to Taste

2 C. Faux Refried Beans (I used Black & Red Beans instead of Pintos.)
6 Oz. Plain Fat Free Greek Yogurt
1 C. 2% Sharp Cheddar, Finely Shredded
4 Oz. Black Olives, Drained & Sliced

Directions:
Preheat the oven to 350 degrees F.

Lay your tortillas out over a baking sheet leaving them barely touching.

Give them a light spray of non-stick cooking spray and sprinkle on some Taco Seasoning if desired.

Place the pan into the oven and bake for 5-10 minutes or until the tortillas are browning on the edges and crisp.

Once done, remove from the oven and set aside to cool slightly.

While the tortillas are cooling, combine the ingredients for the pico together in a medium bowl.

I usually do this ahead of time and then cover and let sit in the fridge for an hour or so.

In another medium bowl, mix together the ingredients for the guacamole layer and set aside.

Build your tostadas!

Layer each tortilla with 1/4 C. beans, followed by about 1/4 C. guacamole.

Top the guacamole with about 1 tbsp. greek yogurt and 2 tbsp. of the pico. Finally sprinkle on 2 tbsp. cheese and a few olives.

Serve right away and enjoy!