Spicy Vegetarian Tostadas

Yield: 6 servings (serving size: 1 tostada)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 0.0%
  • Fat: 4g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15g
  • Carbohydrate: 48g
  • Fiber: 9g
  • Cholesterol: 8mg
  • Iron: 0.0mg
  • Sodium: 526mg
  • Calcium: 0.0mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. Place tortillas in a single layer on a baking sheet; bake at 350° for 10 minutes or until crisp.
  4. Spread bean mixture evenly on tortillas. Top with lettuce, chopped tomato, and cheese. Top each with 2 tablespoons yogurt.
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