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

Kidney Bean Tostadas Recipe

Read Reviews (4)
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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(4)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (3)
3 Star
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2 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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