Bean Tostadas

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Bean Tostadas

This hearty bean tostada recipe features natural ingredients packed with big flavors. Best of all, it’s low in sodium and heart-doctor approved.

Bean Tostadas
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Rating: 3.5
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Bean Tostadas Rate Recipe!
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings4people
Cook Time15minutes
Cook Time
15minutes
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Ingredients
  • 4 each corn tortillas
  • 2 tablespoons fresh lime juice
  • 1 15 ounce can of no-salt-added pinto beans
  • 1 tablespoon jalapeno minced
  • 1/4 cup red onion finely diced
  • 2 each green onions thinly sliced
  • 1/2 cup cherry tomatoes halved
  • 1/2 head iceberg lettuce shredded
  • 1/2 cup shredded carrots
  • 4 tablespoons no-salt-added pico de gallo
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Pinch black pepper
Instructions
  1. Heat oven to 425 F. Lightly brush lime juice on corn tortillas and place in the oven on a baking sheet. Bake until just crisp, about 8 minutes, flipping tortillas over after about 5 minutes. Remove from heat and allow tortillas to cool and harden.
  2. Lightly spray non-stick oil to a medium non-stick pan. Place on low heat. Add jalapeno and red onion and saute until just soft, 3-5 minutes.
  3. Add pinto beans, cumin, chili powder and pepper to taste, then mash ingredients together.
  4. Layer beans, shredded lettuce, carrots, tomatoes, green onion and pico de gallo onto each crisp corn tortilla.
Recipe Notes

For more heart-healthy recipes from around the world, download the Deliciously Different eBook

Search Recipes by Course or Cuisine!
Ingredients
  • 4 each corn tortillas
  • 2 tablespoons fresh lime juice
  • 1 15 ounce can of no-salt-added pinto beans
  • 1 tablespoon jalapeno minced
  • 1/4 cup red onion finely diced
  • 2 each green onions thinly sliced
  • 1/2 cup cherry tomatoes halved
  • 1/2 head iceberg lettuce shredded
  • 1/2 cup shredded carrots
  • 4 tablespoons no-salt-added pico de gallo
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Pinch black pepper
Instructions
  1. Heat oven to 425 F. Lightly brush lime juice on corn tortillas and place in the oven on a baking sheet. Bake until just crisp, about 8 minutes, flipping tortillas over after about 5 minutes. Remove from heat and allow tortillas to cool and harden.
  2. Lightly spray non-stick oil to a medium non-stick pan. Place on low heat. Add jalapeno and red onion and saute until just soft, 3-5 minutes.
  3. Add pinto beans, cumin, chili powder and pepper to taste, then mash ingredients together.
  4. Layer beans, shredded lettuce, carrots, tomatoes, green onion and pico de gallo onto each crisp corn tortilla.
Recipe Notes

For more heart-healthy recipes from around the world, download the Deliciously Different eBook

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