Pinto Bean Tostadas

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. —Lily Julow, Lawrenceville, Georgia

Ingredients

  • 1/4 cup sour cream
  • 3/4 teaspoon grated lime zest
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 2 tablespoons canola oil, divided
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 to 2 teaspoons hot pepper sauce
  • 1 teaspoon chili powder
  • 6 corn tortillas (6 inches)
  • 2 cups shredded lettuce
  • 1/2 cup salsa
  • 3/4 cup crumbled feta cheese or queso fresco
  • Lime wedges

Directions

  1. In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm.
  2. Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in 2 batches; cook until lightly browned and crisp, 2-3 minutes on each side.
  3. To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

Nutrition Facts

1 tostada: 291 calories, 10g fat (3g saturated fat), 14mg cholesterol, 658mg sodium, 38g carbohydrate (4g sugars, 8g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 fat.

Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. —Lily Julow, Lawrenceville, Georgia
Recipe Creator

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