Craving Mexican food, but staying away from sodium and trans-fats? These heart-healthy bean tostadas will satisfy without ingredients that are bad for your heart. These tostadas are rich in protein, vegetables and best of all — flavor.
| 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
- 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.
- 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.
- Add pinto beans, cumin, chili powder and pepper to taste, then mash ingredients together.
- 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
Instructions
Recipe Notes
For more heart-healthy recipes from around the world, download the Deliciously Different eBook |
