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Spicy Bean Tostadas

Veggie.Lover's picture
Ingredients
  Canned red kidney beans 15 1⁄2 Ounce, drained (1 Can)
  Noodles 14 1⁄2 Ounce, drained (1 C)
  Canned tomatoes and green chili peppers 10 Ounce (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Celery 1⁄2 Cup (8 tbs), sliced
  Snipped parsley 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Cold water 1 Tablespoon
  Cornstarch 1 Teaspoon
  Cooking oil 1 Tablespoon
  Flour tortillas 4 (10 Inch)
  Shredded cheddar cheese 4 Ounce
  Lettuce 1 Cup (16 tbs), chopped
Directions

In a 2-quart saucepan combine drained kidney beans, drained hominy, tomatoes and green chili peppers, tomato sauce, sliced celery, snipped parsley, and sugar.
Bring the tomato and bean mixture to boiling.
Reduce heat; simmer, covered, for 10 minutes.
Combine the cold water and the cornstarch; stir into the tomato and bean mixture.
Cook and stir till the mixture is thickened and bubbly.
Cook and stir for 1 to 2 minutes longer.
Meanwhile, in a heavy skillet heat 1/4 inch of cooking oil.
Fry the flour tortillas, one at a time, in the hot oil for 20 to 40 seconds per side or till they are crisp and golden.
Drain fried tortillas on paper toweling; wrap in foil and keep warm in a 250° oven while frying the remainder.
Place warm tortillas on dinner plates. Divide the tomato mixture evenly among tortillas; sprinkle with the shredded cheddar cheese and the chopped lettuce.
Pass chili salsa or taco sauce, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
6

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