Bean and Cheese Tostadas
Featured
Summary
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.
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- Prep time
- 20 min
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- Cook time
- 10 min
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- Servings
- 4 Servings
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- Serving size
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1 tostada
Ingredients
Ingredients
- no-salt-added pinto beans (rinsed and drained)
- 1 (14.5-oz) can
- 1 (14.5-oz) can
- water
- 1/4 cup
- 1/4 cup
- chili powder
- 2 tsp
- 2 tsp
- ground cumin
- 1 tsp
- 1 tsp
- garlic (minced)
- 1 clove
- 1 clove
- hot sauce
- 1/4 tsp
- 1/4 tsp
- 6-inch corn tortillas
- 4
- 4
- reduced-fat shredded cheddar or Mexican-style cheese
- 1/2 cup
- 1/2 cup
- shredded romaine lettuce
- 2 cup
- 2 cup
- grape or cherry tomatoes (halved)
- 4 oz
- 113 g
- finely chopped red onion
- 1/3 cup
- 1/3 cup
- chopped fresh cilantro
- 1/4 cup
- 1/4 cup
- lime juice
- 1 tbsp
- 1 tbsp
- olive oil
- 2 tsp
- 2 tsp
- salt
- 1/4 tsp
- 1/4 tsp
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Directions
Directions
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Preheat the oven to 350°F.
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In a food processor or blender, process the beans, water, chili powder, cumin, garlic, and hot-pepper sauce until smooth.
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Put the tortillas on a baking sheet. Spread the bean mixture on the tortillas. Sprinkle with the cheddar.
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Bake for 10 minutes, or until the cheddar has melted and the bean mixture is hot.
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Meanwhile, in a medium bowl, gently toss together the lettuce, tomatoes, red onion, cilantro, lime juice, oil, and salt.
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Top the tortillas with the lettuce mixture. Serve immediately.