Basic Tostadas

This recipe goes with Veggie Tostadas

Yield: 4 servings (serving size: 1 tostada)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 11%
  • Fat: 2.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 10.1g
  • Carbohydrate: 34.2g
  • Fiber: 8g
  • Cholesterol: 5mg
  • Iron: 2.3mg
  • Sodium: 646mg
  • Calcium: 151mg


  • 4 (6-inch) corn tortillas
  • Cooking spray
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1/2 (1.25-ounce) package 40%-less-sodium taco seasoning (about 2 tablespoons)
  • 1/4 cup water
  • 1 cup pre-shredded lettuce
  • 1 cup refrigerated salsa
  • 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese


  1. Preheat oven to 400º.
  2. Place tortillas on a baking sheet. Coat tortillas on both sides with cooking spray. Bake at 400º for 12 minutes or until crisp; set aside.
  3. Combine black beans, taco seasoning, and water in a medium saucepan; mash with a potato masher. Cook over medium heat 3 minutes or until thoroughly heated, stirring often.
  4. Place tortillas on individual serving plates; spread black bean mixture evenly over tortillas. Top each serving with 1/4 cup lettuce, 1/4 cup salsa, and 1 tablespoon cheese.
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