REFRIED BEAN 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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 tostadas.
Number Of Ingredients 12
Steps:
- In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , 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. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.
Nutrition Facts : Calories 588 calories, Fat 31g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 1250mg sodium, Carbohydrate 60g carbohydrate (9g sugars, Fiber 12g fiber), Protein 19g protein.
BLACK BEAN TOSTADAS
I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!
Provided by Nellie Fiorenzi
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
- Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
- Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
- Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g
CRISPY OVEN BEEF-AND-BEAN TOSTADAS
A healthier way to make tostadas and better tasting. The simple secret to making crispy tostadas is baking the corn tortillas instead of frying.
Provided by Lela
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
- Brush oil over both sides of tortillas and arrange on a baking sheet.
- Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
- Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
- Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.
Nutrition Facts : Calories 743.3 calories, Carbohydrate 56.1 g, Cholesterol 119.9 mg, Fat 40.7 g, Fiber 13.6 g, Protein 40.1 g, SaturatedFat 18 g, Sodium 1229.4 mg, Sugar 4 g
BEAN TOSTADAS
This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don't have time to cook the black beans, you could use canned beans and refry them with the spices called for in my recipe for refried black beans. You'll have to moisten them with water.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Warm the refried beans in a 325-degree oven while you toast the tortilla halves. If the refried beans are too thick to spread evenly, thin out with some bean broth. Spread a spoonful of the refried beans onto each tortilla half. Top with a spoonful of the mashed avocado mixture and a sprinkle of queso fresco. Add a handful of lettuce and a spoonful of salsa. Arrange on a platter or plates and serve.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
SMOKY REFRIED BEAN TOSTADAS
This recipe is from Fine Cooking. I made them with store bought tosadas. You can really make this to suit your taste, I sometimes will add chicken or you could add beef. The refried beans are very good, great for a snack, lunch or light dinner.
Provided by CC G
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 200°F (or heat a warming drawer if you have one). Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side. As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet. Sprinkle each tortilla with a little salt while it's still hot. As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 Tbs. at a time. When all the tortillas are fried, keep them warm in the oven.
- Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the beans, 1 teaspoons salt, and 1 cup water. Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes. Stir in the chipotle Tabasco sauce and season to taste with more salt if needed.
- To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.
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- Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 minutes.
- Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes.
- Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired.
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