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Bean and Cheese Tostadas

Bean and Cheese Tostadas
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Recipes. Recipe Credit: . Photo Credit: Mittera.
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.
  • Prep time
    20 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 tostada
Dinner Gluten-Free Lunch Main Dish Quick & Easy Vegetarian High in Fiber Latin American Mexican/Southwestern
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 tostada
  • Amount per serving Calories 210

  • Total Fat 4.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 260mg
  • Total Carbohydrate 31g
    • Dietary Fiber 12g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 13g
  • Potassium 610mg
  • Phosphorus 305mg

Choices/Exchanges: 2 Starch, 1 Lean protein

Dinner Gluten-Free Lunch Main Dish Quick & Easy Vegetarian High in Fiber Latin American Mexican/Southwestern
Ingredients

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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Directions

Directions

  1. Preheat the oven to 350°F.

  2. In a food processor or blender, process the beans, water, chili powder, cumin, garlic, and hot-pepper sauce until smooth.

  3. Put the tortillas on a baking sheet. Spread the bean mixture on the tortillas. Sprinkle with the cheddar.

  4. Bake for 10 minutes, or until the cheddar has melted and the bean mixture is hot.

  5. Meanwhile, in a medium bowl, gently toss together the lettuce, tomatoes, red onion, cilantro, lime juice, oil, and salt.

  6. Top the tortillas with the lettuce mixture. Serve immediately.

Reviews

Reviews

Write a Review
  • Recommended

    Yum! Yum! My family and I LOVED it. I will definitely make this again.

  • Recommended

    Who needs a fork & knife? Just pick them up. We love these! There was no need to tweek this recipe. However, we like a lot of heat so I just added diced jalapeño & seranno peppers and mixed those in with the tomatoes

  • Recommended

    I made this recipe and it was so good! I made my own beans just to make sure I knew what I was taking in “nutrition wise.” After eating my glucose level actually went down. So I was very proud of that! Being newly diabetic this is definitely a go to easy peasy recipe to make in the future and it’s super quick!!!!

  • Recommended

    So delicious! The salad really makes the dish. A hit with my whole family, from teenagers down to little kids,