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Marinating onions in lime juice for just 15 minutes develops the flavors of a quick-stir fruit salsa. Taste the jalapeño before you add it to the salsa; fresh chiles can vary in heat and intensity.
1. Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwifruit, cilantro, and jalapeño.
2. Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
3. Heat oil in nonstick skillet over medium heat. Add minced onion, cover, and cook 5 minutes, or until softened, stirring occasionally. Add beans, ½ cup reserved bean liquid, and 2½ tsp. ground chiles. Mash beans, leaving some whole for texture. Cook 5 minutes, or until mixture is thickened, but moist, stirring often.
4. Place 1 tostada shell on each plate. Divide bean mixture among tostadas, leaving ½-inch border. Top each with 1/4 cup yogurt and 1/4 cup salsa; dust with ground chiles. Serve with remaining salsa.
- Calories 241
- Carbohydrate Content 37 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 7 g
- Protein Content 12 g
- Saturated Fat Content 1 g
- Sodium Content 325 mg
- Sugar Content 13 g