Pinto Bean Tostadas
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
Ingredients
- 1/4 cup sour cream
- 3/4 teaspoon grated lime zest
- 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
Reviews
This was a hit. They wanted me to QUADRUPLE the sour cream sauce. We spread it on the tortilla FIRST. And then added the other ingredients. We didn’t need 2 cans of beans, just one, Somebody suggested black beans would taste good with this recipe. We sprayed the tortillas on both sides and then put them under the BROILER on a foil-covered cookie sheet. That worked well. Having lived in Mexico for several months we appreciated the inclusion of fresh limes. Yummy!
Delicious, quick and easy! Great for busy weeknights and also love that it's meatless.
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).
Great! Looked plain in the picture, but the flavors were complex. Lime sour cream was unexpected. Restaurant quality.