Bean and Cheese Tostadas

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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
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no-salt-added pinto beans (rinsed and drained)
- 1 (14.5-oz) can
- 1 (14.5-oz) can
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water
- 1/4 cup
- 1/4 cup
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chili powder
- 2 tsp
- 2 tsp
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ground cumin
- 1 tsp
- 1 tsp
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garlic (minced)
- 1 clove
- 1 clove
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hot sauce
- 1/4 tsp
- 1/4 tsp
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6-inch corn tortillas
- 4
- 4
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reduced-fat shredded cheddar or Mexican-style cheese
- 1/2 cup
- 1/2 cup
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shredded romaine lettuce
- 2 cup
- 2 cup
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grape or cherry tomatoes (halved)
- 4 oz
- 113 g
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finely chopped red onion
- 1/3 cup
- 1/3 cup
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chopped fresh cilantro
- 1/4 cup
- 1/4 cup
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lime juice
- 1 tbsp
- 1 tbsp
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olive oil
- 2 tsp
- 2 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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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.
Reviews
Write a Review-
Yum! Yum! My family and I LOVED it. I will definitely make this again.
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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
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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!!!!
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So delicious! The salad really makes the dish. A hit with my whole family, from teenagers down to little kids,