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Refried Bean Tostadas Recipe

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Substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells.

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Refried Bean Tostadas Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

6 flour tortillas (8 inches)
1/2 pound sliced fresh mushrooms
1 cup diced zucchini
2 tablespoons canola oil
1 jar (16 ounces) chunky salsa
1 can (7 ounces) white or shoepeg corn, drained
1 can (16 ounces) vegetarian refried beans, warmed
1-1/2 cups shredded lettuce
1-1/2 cups (6 ounces) shredded cheddar cheese
2 medium ripe avocados, peeled and sliced
1-1/2 cups chopped tomatoes
6 tablespoons sour cream

Directions

In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside.
In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through.
Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream. Yield: 6 servings.

Nutritional Facts 1 tostada equals 588 calories, 31 g fat (10 g saturated fat), 40 mg cholesterol, 1,250 mg sodium, 60 g carbohydrate, 12 g fiber, 19 g protein.

Originally published as Refried Bean Tostadas in Weeknight Cooking Made Easy Annual 2005, p211

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Reviews for Refried Bean Tostadas (1)

Refried Bean Tostadas

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Reviewed on Jan. 19, 2012 by serenephoenix

DELICIOUS! This recipe was fantastic and my family liked it better than the traditional tostada with beef or chicken on them. I'm vegan so I used vegan cheese instead and left out the sour cream. I also added some chopped onion to the mushroom and zucchini. It will be making this recipe over and over again.