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Bean and Cheese Tostadas
20 min prep time
10 min cook time
4servings
Recipe by
American Diabetes Association and American Heart Association
Source
Diabetes & Heart Healthy Recipes
Photo by
Mittera
How to Make Bean and Cheese Tostadas
A combination of giant nachos and tossed salad, these yummy tostadas require knives and forks. To make this recipe vegan, simply leave out the cheese. Pair with Cubano Roasted Broccoli Florets for even more veggie goodness.
20 min prep time
10 min cook time
4servings
1 tostada
Print Recipe >
Step-By-Step Instructions:
- Preheat the oven to 350°F.
- In a food processor or blender, process the beans, water, chili powder, cumin, garlic, and hot-pepper sauce until smooth.
- Put the tortillas on a baking sheet. Spread the bean mixture on the tortillas. Sprinkle with the cheddar.
- Bake for 10 minutes, or until the cheddar has melted and the bean mixture is hot.
- Meanwhile, in a medium bowl, gently toss together the lettuce, tomatoes, red onion, cilantro, lime juice, oil, and salt.
- Top the tortillas with the lettuce mixture. Serve immediately.
Nutrition facts
4 Servings
-
Serving Size
1 tostada
- Amount per serving Calories 210
-
Total Fat
4.5g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 260mg
-
Total Carbohydrate
31g
- Dietary Fiber 12g
- Total Sugars 2g
- Added Sugars 0g
- Protein 13g
- Potassium 610mg
- Phosphorous 305mg
Ingredients
no-salt-added pinto beans (rinsed and drained)
1 (14.5-oz) can
water
1/4 cup
chili powder
2 tsp
ground cumin
1 tsp
garlic (minced)
1 clove
hot sauce
1/4 tsp
6-inch corn tortillas
4
reduced-fat shredded cheddar or Mexican-style cheese
1/2 cup
shredded romaine lettuce
2 cup
grape or cherry tomatoes (halved)
4 oz
finely chopped red onion
1/3 cup
chopped fresh cilantro
1/4 cup
lime juice
1 tbsp
olive oil
2 tsp
salt
1/4 tsp
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