Taste of Home
Refried Bean Tostadas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 tostadas.
For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen
Ingredients
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6 flour tortillas (8 inches)
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1/2 pound sliced fresh mushrooms
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1 cup diced zucchini
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2 tablespoons canola oil
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1 jar (16 ounces) chunky salsa
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1 can (7 ounces) white or shoepeg corn, drained
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1 can (16 ounces) vegetarian refried beans, warmed
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1-1/2 cups shredded lettuce
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1-1/2 cups shredded cheddar cheese
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2 medium ripe avocados, peeled and sliced
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1-1/2 cups chopped tomatoes
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6 tablespoons sour cream
Directions
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1.
In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside.
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2.
In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through.
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3.
Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.
Nutrition Facts
1 tostada: 588 calories, 31g fat (10g saturated fat), 40mg cholesterol, 1250mg sodium, 60g carbohydrate (9g sugars, 12g fiber), 19g protein.
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