Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0
Recipe by Oxmoor House January 2003

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Credit: Oxmoor House

Recipe Summary

prep:
10 mins
cook:
18 mins
total:
28 mins
Yield:
4 servings (serving size: 1 tostada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, zucchini, and bell pepper to pan. Sauté 3 to 5 minutes or until vegetables are tender. Spoon about 3/4 cup vegetable mixture over black bean mixture on each tostada. Top with lettuce, salsa, and cheese.

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Source

Cooking Light Superfast Suppers

Nutrition Facts

215 calories; calories from fat 12%; fat 2.8g; saturated fat 1.1g; mono fat 0.2g; poly fat 0.7g; protein 13g; carbohydrates 38.7g; fiber 10.5g; cholesterol 5mg; iron 3.4mg; sodium 404mg; calcium 172mg.
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