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Bean Tostada

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Bean Tostada

Flavorful beans and crispy vegetables sit atop a flour tortilla made crispy by sauteeing in olive oil.

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Serves 4

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2 pounds canned pinto beans
1/4 cup salsa
2 tablespoons ranch salad dressing
1/4 cup ketchup
1 dash cumin
1 dash cilantro
1/4 cup water
8 flour tortillas
4 ounces tomatoes
6 ounces lettuce
4 ounces green bell pepper
4 ounces onion
4 ounces cheddar cheese
2 tablespoons & 2 teaspoons olive oil

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Directions
  1. Drain and rinse pinto beans.
  2. In a saucepan, combine pinto beans, salsa, ranch dressing, ketchup, cumin and cilantro.
  3. Mix together and add water. Heat to boiling over medium-high heat. Turn to low and continue cooking until reduced to a thick consistency. (For softer beans, turn heat to lowest setting, cover and cook for 1 to 2 hours. Check and stir occasionally and add water
    as needed).
  4. Chop tomato, lettuce, green pepper and onion. Grate cheese.
  5. Heat oil in a skillet over medium-high heat until it just begins to smoke.
  6. Reduce heat to medium and place tortillas in skillet.
  7. When brown on one side, flip tortillas and reduce heat to low.
  8. Sprinkle grated cheese over top. Cover to melt cheese.
  9. Top toasted tortilla with beans and vegetables.
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Nutritional information for Bean Tostada

Calories: 550
Calories from Fat: 206

% Daily Value*
Total Fat 23g 36%
Saturated Fat 8g 41%
Cholesterol 30mg 10%
Sodium 1410mg 59%
Total Carbohydrates 65.5g 22%
Dietary Fiber 13.5g 55%
Sugars 9g ~
Protein 22.5g 45%
Vitamin A 61% Iron 30%
Vitamin C 66% Calcium 38%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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