Tostadas Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
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.
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.
Chef
