You are here

Bean Goat Cheese Tostadas

Veggie.Lover's picture
  Vegetable cooking spray 1
  Olive oil 1 Teaspoon
  Chopped purple onion 1 Cup (16 tbs)
  Chili powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Canned cannellini beans 30 Ounce, drained (2 Cans, 15 Ounce Each)
  Canned chopped green chiles 4 Ounce, drained (1 Can)
  Lime juice 2 Tablespoon
  6 inch corn tortillas 8
  Bibb lettuce leaves 4
  Shredded arugula 3 1⁄2 Cup (56 tbs)
  Chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Goat cheese 5 Ounce, crumbled
  Non fat sour cream 1⁄2 Cup (8 tbs)
  Tomato mango salsa 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)

Coat a saucepan with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion, chili powder, and cumin; saute 3 minutes or until tender.
Add beans, chiles, and lime juice; stir well.
Reduce heat to low; cook until heated, mashing beans with a potato masher.
Set aside; keep warm.
Place tortillas on a baking sheet coated with cooking spray.
Bake at 350° for 6 minutes; turn and bake an additional 6 minutes or until crisp.
Place 1 tortilla on each serving plate; top each with equal amounts of Bibb lettuce leaves, arugula, cilantro, bean mixture, cheese, and sour cream.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (15 votes)
Bean Goat Cheese Tostadas Recipe