Options

Format:
Include:
PRINT
See more
Towering Tostadas

Towering Tostadas

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

Oxmoor House OCTOBER 2006

  • Yield: 4 servings (serving size: 1 tostada)
  • Cook time: 13 Minutes
  • Prep time: 20 Minutes

Ingredients

  • 4 (5-inch) corn tortillas
  • Olive oil-flavored cooking spray
  • 1 (16-ounce) can fat-free refried beans
  • 2 cups shredded lettuce
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon chopped fresh cilantro
  • 1/3 cup (1.3 ounces) preshredded 2% reduced-fat Mexican blend cheese
  • 1 orange or green bell pepper, seeded and thinly cut into 12 rings
  • 1/2 avocado, peeled and cut into 8 slices
  • 1/2 cup pico de gallo (such as Goya)
  • 1/4 cup fat-free sour cream
  • 2 tablespoons roasted pepitas
  • Lime wedges (optional)

Preparation

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

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.

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

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.

Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 26%
  • Fat: 8.3g
  • Saturated fat: 2.1g
  • Protein: 15.3g
  • Carbohydrate: 41.5g
  • Fiber: 10.7g
  • Cholesterol: 8mg
  • Iron: 3mg
  • Sodium: 657mg
  • Calcium: 191mg
advertisement

Go to Full Version of

Towering Tostadas Recipe

advertisement