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Kidney Bean Tostadas Recipe
Kidney Bean Tostadas Recipe photo by Taste of Home

Kidney Bean Tostadas Recipe

Publisher Photo
In Sewell, New Jersey, Marguerite Shaeffer prepares these healthful tostadas topped with beans for a meatless supper or lunch. “Simmering the beans instead of frying them reduces the fat while enhancing the flavor,” she notes.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 3 teaspoons canola oil, divided
  • 3/4 cup chunky salsa, divided
  • 6 corn tortillas (6 inches)
  • 1 cup shredded lettuce
  • 2 tablespoons reduced-fat sour cream

Nutritional Facts

1 tostada equals 165 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 314 mg sodium, 26 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Directions

  1. In a large nonstick skillet coated with cooking spray, cook the beans, chili powder and cumin in 1 teaspoon oil for 3 minutes. Stir in 1/2 cup salsa; bring to a boil. Reduce heat; simmer, uncovered, for 3-6 minutes or until thickened.
  2. Meanwhile, brush both sides of tortillas with remaining oil. Place on an ungreased baking sheet. Bake at 400° for 5-8 minutes or until crisp.
  3. Spoon bean mixture over tortillas. Top with lettuce, sour cream and remaining salsa. Yield: 6 servings.
Originally published as Kidney Bean Tostadas in Light & Tasty October/November 2006, p49

Nutritional Facts

1 tostada equals 165 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 314 mg sodium, 26 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Reviews for Kidney Bean Tostadas

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (3)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 19, 2011

It works well as a taco, using the beans in place of the beef.

MY REVIEW
Reviewed Sep. 21, 2010

Great flavor and very easy to make! Very filling!

MY REVIEW
Reviewed Jul. 28, 2008

I would also recommend using two cans of beans.

MY REVIEW
Reviewed Jul. 28, 2008

The flavors are really good in this recipe. However we had a very hard time with the tortillas. They are too big to pick up and too hard to cut with a fork. We ended up dumping the topping off and using the tortilla like a large chip. Next time I'll probably cut the tortilla into chips and just have them like that.

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