Meatless Monday: Black Bean Tostadas

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Black Bean Tostadas

Research shows that plant-based diets can help manage — and in some cases aid — in the prevention of many chronic conditions such as diabetes, heart disease and even cancer. If you’re looking to adopt a healthier lifestyle, try incorporating more plant-based and meatless recipes into your diet — even if it’s just once a week.

If you want to cut back on meat but not flavor, we’ve got you covered with this black bean tostada recipe. The list of ingredients includes a number of veggies and spices that are not only good for you, but will make your taste buds sing. The best part? This delicious, Mexican-style dish is so easy that even the most novice cook can have dinner served in just 15 minutes. Enjoy!

Looking for some extra guidance to help you kick-start your plant-based diet? Check out Renown’s Food for Life program. For information on upcoming classes, email Chris Wyatt at cwyatt@renown.org. To get an assessment on your specific dietary needs based on height, weight, health and other factors, schedule a consultation with one of Renown’s registered dietitians or call Health Improvement Programs at 775-982-5073.

Black Bean Tostadas
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Servings4tostadas
Cook Time15
Cook Time
15
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Ingredients
  • 4 corn tortillas
  • 2 tablespoons fresh lime juice
  • 1 15-ounce can no-salt-added black beans
  • 1 tablespoon jalapeno, minced
  • 1/4 cup red onion, finely diced
  • 2 green onions, thinly sliced
  • 1/2 avocado, sliced or chopped
  • 1/2 cup grape tomatoes, sliced in half
  • 1/2 head iceberg lettuce, shredded
  • 4 tablespoons no-salt-added pico de gallo
  • 1/4 cup corn
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon black pepper
Instructions
  1. Heat oven to 425°. Lightly brush lime juice on corn tortillas and place in the oven on a baking sheet. Bake just until crisp, about 8 minutes, flipping tortillas over after about 5 minutes. Remove from heat and allow tortillas to cool and harden.
  2. Lightly spray nonstick oil to a medium-sized nonstick pan on stove top over low heat. Add jalapeno and red onion and sauté just until soft, 3-5 minutes.
  3. Drain and rinse black beans and add to the pan. Add cumin, chili powder and pepper to taste.
  4. Layer beans, shredded lettuce, tomatoes, green onion, avocado, corn and pico de gallo onto corn tortilla and enjoy.
Search Recipes by Course or Cuisine!
Ingredients
  • 4 corn tortillas
  • 2 tablespoons fresh lime juice
  • 1 15-ounce can no-salt-added black beans
  • 1 tablespoon jalapeno, minced
  • 1/4 cup red onion, finely diced
  • 2 green onions, thinly sliced
  • 1/2 avocado, sliced or chopped
  • 1/2 cup grape tomatoes, sliced in half
  • 1/2 head iceberg lettuce, shredded
  • 4 tablespoons no-salt-added pico de gallo
  • 1/4 cup corn
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon black pepper
Instructions
  1. Heat oven to 425°. Lightly brush lime juice on corn tortillas and place in the oven on a baking sheet. Bake just until crisp, about 8 minutes, flipping tortillas over after about 5 minutes. Remove from heat and allow tortillas to cool and harden.
  2. Lightly spray nonstick oil to a medium-sized nonstick pan on stove top over low heat. Add jalapeno and red onion and sauté just until soft, 3-5 minutes.
  3. Drain and rinse black beans and add to the pan. Add cumin, chili powder and pepper to taste.
  4. Layer beans, shredded lettuce, tomatoes, green onion, avocado, corn and pico de gallo onto corn tortilla and enjoy.

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