Bean Tostada

What's For Dinner?

Bean Tostada - Jump to recipe

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What's For Dinner?

Bean Tostada

– by Jean Fisher

Flavorful beans and crispy vegetables sit atop a flour tortilla made crispy by sauteeing in olive oil.

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Bean Tostada

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Serves 4

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2 pounds canned pinto beans
1/4 cup salsa
2 tablespoons ranch salad dressing
1/4 cup ketchup
1 dash cumin
1 dash cilantro
1/4 cup water
8 flour tortillas
4 ounces tomatoes
6 ounces lettuce
4 ounces green bell pepper
4 ounces onion
4 ounces cheddar cheese
2 tablespoons & 2 teaspoons olive oil

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From kitchen to table in 30 minutes.

Directions

Drain and rinse pinto beans.
In a saucepan, combine pinto beans, salsa, ranch dressing, ketchup, cumin and cilantro.
Mix together and add water. Heat to boiling over medium-high heat. Turn to low and continue cooking until reduced to a thick consistency. (For softer beans, turn heat to lowest setting, cover and cook for 1 to 2 hours. Check and stir occasionally and add water
as needed).
Chop tomato, lettuce, green pepper and onion. Grate cheese.
Heat oil in a skillet over medium-high heat until it just begins to smoke.
Reduce heat to medium and place tortillas in skillet.
When brown on one side, flip tortillas and reduce heat to low.
Sprinkle grated cheese over top. Cover to melt cheese.
Top toasted tortilla with beans and vegetables.

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Nutritional information for Bean Tostada

Calories: 550
Calories from Fat: 206

% Daily Value*

Total Fat 23g	36%
Saturated Fat 8g	41%
Cholesterol 30mg	10%
Sodium 1410mg	59%
Total Carbohydrates 65.5g	22%
Dietary Fiber 13.5g	55%
Sugars 9g	~
Protein 22.5g	45%

Vitamin A	61%	Iron	30%
Vitamin C	66%	Calcium	38%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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