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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • In a small bowl, mix sour cream, lime zest, 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 until lightly browned and crisp, 2-3 minutes on each side.
  • To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.
Nutrition 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.

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Average Rating:
  • gaylene2
    Oct 19, 2020

    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!

  • kaylenn2172
    May 12, 2020

    Delicious, quick and easy! Great for busy weeknights and also love that it's meatless.

  • leeart
    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).

  • alfoa
    Sep 16, 2014

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