Tostadas Recipe
My version differs slightly from the over-sized nachos I grew up on — tortillas, warmed with beans and cheese, then topped with salsa — as you get temperature variations in every bite. These also attempt to grab almost every taste bud.
Ingredients
- 6 - Corn tortillas, fried crisp (store-bought is fine)
- 1 can - Refried black beans or pinto beans
- 1/2 cup - Enchilada sauce (canned is fine, so long as you use Hatch brand)
- Shredded lettuce
- Chopped tomato
- Black olives
- Chopped or sliced avocado
- Cilantro leaves
- Red Wine vinegar (optional)
- Shredded cheese (Queso quesadilla; Monterrey Jack; Mild Cheddar)
- Sour cream
- Your favorite salsa
Directions
- Combine enchilada sauce and refried beans, then warm through. Using a spatula, spread bean mixture onto six tortilla shells (or more, if you choose to use a smaller amount of beans on each one). Place on baking sheet and into 350F oven for 5 minutes.
- Top warmed tostadas with shredded lettuce, then douse with red wine vinegar (optional). Add your favorite toppings and enjoy (with plenty of napkins).
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 198 | |
| Calories from Fat 101 | 51% |
| Total Fat 11.23g | 14% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 488mg | 20% |
| Potassium 416mg | 12% |
| Total Carbs 18.77g | 5% |
| Dietary Fiber 6.8g | 23% |
| Sugars 2.34g | 2% |
| Protein 7.0g | 11% |
