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
- 1/4 cup sour cream
- 3/4 teaspoon grated lime peel
- 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
- In a small bowl, mix sour cream, lime peel, 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.
- Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook 2-3 minutes on each side or until lightly browned and crisp.
- To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges. Yield: 6 servings.
Originally published as Pinto Bean Tostadas in Simple & Delicious August/September 2014
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