Pinto Bean Tostadas

Pinto Bean Tostadas

Pinto Bean Tostadas: Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat-eaters alike.

Here is the quick recipe for Pinto Bean Tostadas:
Prep/Total Time: 30 min | Yield: 6 servings
  • 1/4 cup sour cream
  • 3/4 teaspoon grated lime zest
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 2 tablespoons canola oil, divided
  • take 2 garlic cloves, minced
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 to 2 teaspoons hot pepper sauce
  • 1 teaspoon chili powder
  • 6 corn tortillas (6 inches)
  • 2 cups shredded lettuce
  • 1/2 cup salsa
  • 3/4 cup crumbled feta cheese or queso fresco
  • Lime wedges
  1. In a small bowl, mix sour cream, lime zest, cumin, and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds.
  2. Stir in beans, pepper sauce, chili powder, and remaining salt; heat through, stirring occasionally. Keep warm.
  3. Brush both sides of tortillas with the remaining oil.
  4. Place a large skillet over medium-high heat.
  5. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side.
  6. To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture, and cheese.
  7. Serve with lime wedges.
Nutritional Information
1 tostada: 291 calories, 10g fat (3g saturated fat), 14mg cholesterol, 658mg sodium, 38g carbohydrate (4g sugars, 8g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 fat.
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