Spicy Vegetarian Tostadas

recipe

Yield:

6 servings (serving size: 1 tostada)

Recipe from

Oxmoor House

Nutritional Information

Calories 271
Caloriesfromfat 0.0 %
Fat 4 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15 g
Carbohydrate 48 g
Fiber 9 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 526 mg
Calcium 0.0 mg

Ingredients

1 (16-ounce) can red beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added whole-kernel corn, drained
1 (14 1/2-ounce) can diced tomatoes and green chiles
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 1/2 teaspoons chili powder
6 (6-inch) corn tortillas
3 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
3/4 cup plain fat-free yogurt

Preparation

Preheat oven to 350°.

Place 1 cup beans in a shallow bowl, and mash with a fork. Place in a medium saucepan; add remaining beans, corn, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Uncover and cook until thickened and bubbly, stirring occasionally. Set aside, and keep warm.

Place tortillas in a single layer on a baking sheet; bake at 350° for 10 minutes or until crisp.

Spread bean mixture evenly on tortillas. Top with lettuce, chopped tomato, and cheese. Top each with 2 tablespoons yogurt.

Note:

All-New Complete Step-by-Step Diabetic,

Oxmoor House

July 2010
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