Name: Kidney Bean Tostadas Recipe
Total time: 25 min
Yield: 6
Cuisine: Mexican

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

I prepare these healthful tostadas topped with beans for a meatless supper or lunch. Simmering the beans instead of frying them reduces the fat while enhancing the flavor. Marguerite Shaeffer, Sewell, New Jersey. 

How to make Kidney Bean Tostadas Recipe

Taste Of Home

Crawler

Mexican

<p>I prepare these healthful tostadas topped with beans for a meatless supper or lunch. Simmering the beans instead of frying them reduces the fat while enhancing the flavor. Marguerite Shaeffer, Sewell, New Jersey. </p>

Vegetarian

Kidney beans, rinsed and drained

Chili powder

Ground Cumin

Canola oil, divided

Chunky salsa, divided

Corn Tortillas

Shredded Lettuce

Reduced fat sour cream

In a large nonstick skillet coated with cooking spray, cook the beans, chili powder and cumin in 1 teaspoon oil for 3 minutes. Stir in 1/2 cup salsa; bring to a boil. Reduce heat; simmer, uncovered, for 3-6 minutes or until thickened.

step 1

Meanwhile, brush both sides of tortillas with remaining oil. Place on an ungreased baking sheet. Bake at 400 for 5-8 minutes or until crisp.

step 2

Spoon bean mixture over tortillas. Top with lettuce, sour cream and remaining salsa.

step 3