Prep Time
20 Mins
Cook Time
13 Mins
Yield
4 servings (serving size: 1 tostada)

These vegetarian tostadas pack a meaty punch with a layer of protein-rich beans. Roasted pepitas (pumpkin seeds) are often used in Mexican dishes.

How to Make It

Step 1

Place a baking sheet inside oven, and preheat oven to 350°.

Step 2

Lightly coat corn tortillas on both sides with cooking spray; place on preheated pan. Bake at 350° for 6 to 8 minutes or until crisp and golden. Cool tortillas on a wire rack.

Step 3

Heat beans in a small saucepan over low heat 5 minutes, stirring often. Combine lettuce, onions, and cilantro in a bowl; toss.

Step 4

Divide beans evenly among tortillas. Top each tostada with 1/2 cup lettuce mixture, 4 teaspoons cheese, 3 bell pepper rings, 2 avocado slices, 2 tablespoons pico de gallo, 1 tablespoon sour cream, and 1 1/2 teaspoons pepitas. Garnish with lime wedges, if desired.

Oxmoor House Healthy Eating Collection

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