left over corn tortillas??? TOSTADAS!!

two things that distress me:
1. i hate that a million tortillas come in a package and i can never use them all before they loose their flexibility and start to crumble in my hand.
2. i love tostadas, but am horrified when i look at the nutrition panel for the tostada shells (160 calories, and 10 grams fat per serving!!!).

i have found a way to resolve both problems!
tonight i made tostadas with baked shells. i just used about a tablespoon of canola oil and brushed a light coating on both sides of 10 corn tortillas. i put them in the oven at 400 degrees F and baked them on a cookie sheet for 5-6 minutes, flipped them and then put them back in for another 5-6 minutes. you could also use non-stick cooking spray instead of brushing the canola oil on the tortillas.
i made my tostadas with mashed pinto beans (you can use canned refried beans if you like), a heap of shredded lettuce, and a dollop of guacamole. let's not forget my favorite condiment, valentina hot sauce. YUM!