Save on Pinterest

Kidney Bean Tostadas

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
  • 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

Directions

  • 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.
  • 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.
  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video