Refried Bean Tostadas Recipe

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

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5 2 2
Publisher Photo
For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 588 calories, 31g fat (10g saturated fat), 40mg cholesterol, 1250mg sodium, 60g carbohydrate (9g sugars, 12g fiber), 19g protein.

  • 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
  1. In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside.
  2. 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.
  3. Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream. Yield: 6 servings.
Originally published as Refried Bean Tostadas in Weeknight Cooking Made Easy Annual 2005, p211

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Reviews forRefried Bean Tostadas

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MY REVIEW
DEADMOON7 User ID: 6363012 73311
Reviewed Nov. 4, 2013

"This was really good! The textures were wonderful together. I would definitely make this again."

MY REVIEW
serenephoenix User ID: 6476893 124815
Reviewed Jan. 19, 2012

"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."

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