Pinto Bean Tostadas Recipe

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

Read Reviews
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Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. —Lily Julow, Lawrenceville, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup sour cream
  • 3/4 teaspoon grated lime peel
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 2 tablespoons canola oil, divided
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 to 2 teaspoons hot pepper sauce
  • 1 teaspoon chili powder
  • 6 corn tortillas (6 inches)
  • 2 cups shredded lettuce
  • 1/2 cup salsa
  • 3/4 cup crumbled feta cheese or queso fresco
  • Lime wedges

Directions

In a small bowl, mix sour cream, lime peel, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm.
Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook 2-3 minutes on each side or until lightly browned and crisp.
To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges. Yield: 6 servings.
Originally published as Pinto Bean Tostadas in Simple & Delicious August/September 2014

Nutritional Facts

1 tostada: 291 calories, 10g fat (3g saturated fat), 14mg cholesterol, 658mg sodium, 38g carbohydrate (4g sugars, 8g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 fat.

  • 1/4 cup sour cream
  • 3/4 teaspoon grated lime peel
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 2 tablespoons canola oil, divided
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 to 2 teaspoons hot pepper sauce
  • 1 teaspoon chili powder
  • 6 corn tortillas (6 inches)
  • 2 cups shredded lettuce
  • 1/2 cup salsa
  • 3/4 cup crumbled feta cheese or queso fresco
  • Lime wedges
  1. In a small bowl, mix sour cream, lime peel, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm.
  2. Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook 2-3 minutes on each side or until lightly browned and crisp.
  3. To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges. Yield: 6 servings.
Originally published as Pinto Bean Tostadas in Simple & Delicious August/September 2014

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Reviews forPinto Bean Tostadas

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MY REVIEW
leeart User ID: 2566328 226987
Reviewed May. 26, 2015

"This was a surprisingly good and easy to prepare tostada. We sprinkled chopped tomatoes and red onions on top of the lettuce, then a dollop of lime cream ( love that cream)."

MY REVIEW
alfoa User ID: 2078080 137043
Reviewed Sep. 16, 2014

"Great! Looked plain in the picture, but the flavors were complex. Lime sour cream was unexpected. Restaurant quality."

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