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

Refried Bean Tostadas Recipe

Publisher Photo
Substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  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

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.

Reviews for Refried Bean Tostadas

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
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MY REVIEW
Reviewed Nov. 4, 2013

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

MY REVIEW
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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