Chili Bean Tostada

Oxmoor House
4 servings (serving size: 2 tortillas, 1/3 cup beans, 1/2 cup lettuce, 1/4 cup cheese, 1 tablespoon salsa, and 1 tablespoon sour cream)

Ingredients

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Cooking spray
1/2 cup finely chopped onion
1 (16-ounce) can pinto beans, rinsed and drained
1/2 cup water
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon sugar
8 (6-inch) corn tortillas
Cooking spray
2 cups shredded iceberg lettuce
1 cup (4 ounces) reduced-fat shredded Cheddar cheese
1/4 cup picante sauce or salsa
1/4 cup reduced-fat sour cream

Preparation

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 3 minutes or until tender. Add beans and next 4 ingredients; cook 5 minutes or until mixture thickens. Remove from heat; cover and keep warm.

Coat each side of tortillas lightly with cooking spray. Place on a baking sheet, overlapping if necessary. Bake at 350° for 4 minutes on each side or until lightly browned.

Place 2 tortillas, slightly overlapping, on each of 4 plates. Top evenly with beans, lettuce, cheese, picante sauce, and sour cream.

Created date

March 2010

Nutritional Information

Calories 324
Fat 9.4 g
Satfat 4.2 g
Protein 15.6 g
Carbohydrate 44.8 g
Cholesterol 18 mg
Iron 2.1 mg
Sodium 693 mg
Caloriesfromfat 26 %
Fiber 7.5 g
Calcium 335 mg