Baked Tostadas or Vegetarian Tacos
- Number of Servings: 8
Ingredients
8 Corn Tortillas (6" dia)1 Can Ranch Style Beans1 C fancy/finely shredded Cheddar Cheese2 C lettuce (ready-made iceberg salad works perfect!)1 C coarsely chopped grape tomatoes
In a toaster oven, place tortilla(s) on foil-covered sheet and bake at about 350-375, turning occasionally, until crisp and golden brown.
Heat up 1 can of Ranch Style beans. Using a potato masher, smash beans until the consistency of peanut butter or traditional re-fried beans.
Coarsely chop tomatoes.
Take 1 baked tostada shell and 1-2 spoonfuls of beans and spread evenly to the edge of the shell.
Sprinkle 1/8 C of cheddar cheese over warm beans.
Top with desired lettuce and tomatoes.
Enjoy!
***For Vegetarian Tacos: Warm tortilla in microwave for a few seconds until warm and soft. Or heat over comal (griddle) on stovetop. Prepare as you would a tostada.
Fold and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user HOTAZMAMA.
Heat up 1 can of Ranch Style beans. Using a potato masher, smash beans until the consistency of peanut butter or traditional re-fried beans.
Coarsely chop tomatoes.
Take 1 baked tostada shell and 1-2 spoonfuls of beans and spread evenly to the edge of the shell.
Sprinkle 1/8 C of cheddar cheese over warm beans.
Top with desired lettuce and tomatoes.
Enjoy!
***For Vegetarian Tacos: Warm tortilla in microwave for a few seconds until warm and soft. Or heat over comal (griddle) on stovetop. Prepare as you would a tostada.
Fold and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user HOTAZMAMA.
Nutritional Info Amount Per Serving
- Calories: 167.4
- Total Fat: 6.6 g
- Cholesterol: 14.8 mg
- Sodium: 318.3 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.4 g
- Protein: 7.4 g
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