Veggie Tostadas

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Veggie TostadasRecipe
Photo: Jan Smith
"My husband loves this dinner's Mexican flavors." -Barbara Mehlman, Los Angeles
4 servings (serving size: 1/2 tostada)


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2 (10-inch) 98% fat-free flour tortillas
1 (16-ounce) can fat-free refried beans
2 tablespoons enchilada sauce
2 cups gourmet salad greens, divided
1 cup diced plum tomato, divided
1/4 cup chopped green onions, divided
2 tablespoons sliced ripe olives, divided
1 peeled avocado, cut into 12 wedges, divided
1 tablespoon finely chopped bottled jalapeño pepper, divided
1/4 cup (1 ounce) crumbled reduced-fat feta cheese, divided


Preheat broiler.

Place a tortilla on a baking sheet, and broil for 1 minute on each side or until lightly browned. Repeat procedure with remaining tortilla.

Combine beans and enchilada sauce in a small saucepan; cook over medium heat until hot. Spread half of bean mixture over each tortilla; top evenly with remaining ingredients.

Created date

June 2005

Nutritional Information

Calories 318
Caloriesfromfat 27 %
Fat 9.8 g
Satfat 1.9 g
Monofat 5.2 g
Polyfat 1.1 g
Protein 14.3 g
Carbohydrate 46 g
Fiber 11.9 g
Cholesterol 3 mg
Iron 4.7 mg
Sodium 924 mg
Calcium 140 mg