Kidney Bean Tostadas Recipe

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

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Publisher Photo
In Sewell, New Jersey, Marguerite Shaeffer prepares 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,” she notes.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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. Yield: 6 servings.
Originally published as Kidney Bean Tostadas in Light & Tasty October/November 2006, p49

Nutritional 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.

  • 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
  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. Yield: 6 servings.
Originally published as Kidney Bean Tostadas in Light & Tasty October/November 2006, p49

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Reviews forKidney Bean Tostadas

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aymee729 User ID: 2491529 66790
Reviewed Sep. 19, 2011

"It works well as a taco, using the beans in place of the beef."

MY REVIEW
lpeters86 User ID: 3481982 78289
Reviewed Sep. 21, 2010

"Great flavor and very easy to make! Very filling!"

MY REVIEW
marcijean02 User ID: 1443227 151986
Reviewed Jul. 28, 2008

"I would also recommend using two cans of beans."

MY REVIEW
marcijean02 User ID: 1443227 68972
Reviewed Jul. 28, 2008

"The flavors are really good in this recipe. However we had a very hard time with the tortillas. They are too big to pick up and too hard to cut with a fork. We ended up dumping the topping off and using the tortilla like a large chip. Next time I'll probably cut the tortilla into chips and just have them like that."

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