Bean Tostada
Flavorful beans and crispy vegetables sit atop a flour tortilla made crispy by sauteeing in olive oil.
How many servings?From kitchen to table in 30 minutes.
canned pinto beans
salsa
ranch salad dressing
ketchup
cumin
cilantro
water
flour tortillas
tomatoes
lettuce
green bell pepper
onion
cheddar cheese
olive oil
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.