Instructions: Preheat oven to 375 degrees.

If desired, combine avocado, yogurt and lemon juice in food processor or blender; process until smooth. Set aside.

Place tortillas in single layer on center rack of oven. Bake 5 minutes or until crisp and golden, turning halfway through baking. Set aside.

Spray large skillet with cooking spray and heat over medium heat. Add onion; cook and stir 10 minutes or until onion begins to brown. Add chili powder and oregano; cook and stir 1 minute.

Remove from heat; stir in beans and 1/4 cup water. Mash beans with fork until smooth; if necessary, add more water, 1 tablespoon at a time. Return to heat. Cover and cook, stirring occasionally, 6 minutes or until heated through.

Place each tortilla on plate. Spread 1/3 cup bean mixture over each tortilla. Top with 1 cup lettuce, 1/4 cup cheese, 1/4 cup salsa and about 2 teaspoons olives. Garnish with avocado mixture in cherry tomato cup, if desired.

This recipe yields 4 servings.

Comments: Mexicos version of the chef salad, tostadas offer as much room for variety as for flavor. A good source of vitamins A and C, iron, calcium and fiber, this light, meatless meal also provides over one-third your daily requirement of high-quality protein.

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