Cheese Tostadas with Non-Refried Beans
This is one of the variations of our baked tostada base recipe as seen in our Whole Life Meal Plan. These cheese tostadas with non-refried beans come together in less than 15 minutes and will please even the pickiest eaters!
Servings: 8 tostadas
Calories: 194kcal
Ingredients
- 8 corn tortillas
- 1 teaspoon canola oil
- 2, 15-ounce cans low-sodium black beans, drained
- 1 cup salsa
- Salt & pepper to taste
- ½ cup shredded Monterey Jack cheese
Garnishes to YOUR taste
- Hot sauce
- Lime juice
- Lime crema, plain Greek yogurt, or sour cream
- Guacamole
- Salsa or pico de gallo
- Chopped fresh cilantro
Instructions
- Preheat oven to 425°F. Lay tortillas on a cookie sheet in a single layer (do not overlap). Using 1 teaspoon of oil and a pastry brush, brush both sides of each tortilla. Bake 8-10 minutes, flipping halfway through cooking time.*
- Place beans and salsa in a small saucepan and cook over medium heat until mixture begins to simmer and beans are heated through, stirring occasionally. Turn off heat and use a fork or potato masher to mash beans to the consistency of refried beans. Add salt & pepper to taste.**
- Build tostadas by spreading a layer of beans on each shell and then sprinkling with cheese. Add optional garnishes to taste. Enjoy!
Notes
*Alternatively, place one tortilla at a time on a microwave safe plate or paper towel. Cook for one minute, flip to other side, and cook for another minute or until crisp.
**Alternatively, place beans and salsa in a microwave-safe bowl and microwave for 30-second intervals, stirring between each. Heat through until easy to mash, then mash to desired consistency.
Nutrition
Serving: 1tostada | Calories: 194kcal | Carbohydrates: 31g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 284mg | Potassium: 465mg | Fiber: 10g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 3mg