6 (6-inch) flour or corn tortillas
3/4 cup fat-free refried beans
3/4 cup jarred red salsa
1 cup shredded Cheddar (about 2 1/2 oz.)
1 tablespoon finely chopped fresh cilantro
1 cup shredded Romaine lettuce
2 tablespoons sour cream
Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 minutes.
Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes.
Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired.