Bean and Cheese Tostadas

-
- Prep time
- 20 min
-
- Cook time
- 10 min
-
- Servings
- 4 Servings
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- Serving size
-
1 tostada
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
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.