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Tostadas

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Ingredients
  Nonfat corn tortillas 4
  Pinto beans 2 Cup (32 tbs) (Home cooked Or Canned, Rinsed And Drained)
  Chili powder 1 Teaspoon
  Ground cumin 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Shredded romaine lettuce 1⁄2 Cup (8 tbs)
  Tomatoes 2 , chopped
  Onion 1 , diced
  Diced green bell pepper/Zucchini 1⁄2 Cup (8 tbs)
  Cooked corn kernels 1⁄2 Cup (8 tbs) (Fresh Frozen Or Canned)
  Nonfat grated cheese 1⁄2 Cup (8 tbs)
Directions

1. Preheat oven to 375 degrees.
2. Place corn tortillas on a nonstick baking sheet and bake for 10 minutes or until crisp.
3. Mash beans and mix with chili powder, cumin, and garlic. Place in a small saucepan and heat until warmed through.
4. Spread bean mixture on baked corn tortillas. Top with lettuce, tomatoes, onions, green pepper, corn, and cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Snack
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy

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