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Kidney Bean Tostadas

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

Updated: Mar. 8, 2022

I prepare 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.—Marguerite Shaeffer, Sewell, New Jersey
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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

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.

Nutrition Facts

1 each: 165 calories, 4g fat (1g saturated fat), 2mg cholesterol, 314mg sodium, 26g carbohydrate (3g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

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