Pinto Bean And Couscous Tostadas Recipes

PINTO BEAN AND COUSCOUS TOSTADAS

Pinto Bean and Couscous Tostadas image

Being a pregnant vegetarian I need quick and easy meals that are healthy and have protein. Here is a great meatless version of a tostada.

Provided by esmerelda smoot

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can pinto beans, rinsed and drained
3/4 cup vegetable broth
1/2 cup water
1/2 cup carrot, chopped
1/8-1/4 teaspoon crushed red pepper flakes
1/2 cup salsa
1/2 cup couscous, uncooked
4 tostadas
1/2 cup cheddar cheese, shredded
sour cream (optional)
shredded lettuce (optional)

Steps:

In a medium saucepan, combine beans, broth, water, carrot, and crushed red pepper. Bring mixture to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Stir in salsa and couscous. Remove from heat.
Cover and let sit for 5 minutes.
Serve bean-couscous mixture on tostada shells and top with cheese.
If desired, serve with sour cream, lettuce, and/ or additional salsa.

Nutrition Facts : Calories 318.5, Fat 6, SaturatedFat 3.2, Cholesterol 15.3, Sodium 447.1, Carbohydrate 50.3, Fiber 11.6, Sugar 2.6, Protein 16.9

PINTO BEAN TOSTADAS

Pinto Bean Tostadas image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

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 : Calories 291 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges

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