Black Bean Tostadas with Cucumber Corn Salsa
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 347.2
- Total Fat: 13.7 g
- Cholesterol: 0.0 mg
- Sodium: 557.1 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 13.4 g
- Protein: 15.1 g
View full nutritional breakdown of Black Bean Tostadas with Cucumber Corn Salsa calories by ingredient
Introduction
A light and healthy vegetarian tostada. A light and healthy vegetarian tostada.Number of Servings: 4
Ingredients
-
* Corn Tortillas, 4 tortilla, medium (approx 6" dia)
* Trader Joe's Refried Black Beans, 2 cup
* Soy Sation Chedder, Jack & Mozzerella Cheese, 2 oz
* Olive Oil, 1 tbsp
Salsa Ingredients:
* Cucumber (peeled), 1 small - Chopped
* Red Ripe Tomatoes, 1 medium, chopped
* Sweet Corn Kernals, Fresh or frozen, 1/2 cup
* Onions, raw, 1/2 small, chopped
* Avocados, California (Haas), 1 fruit without skin and seeds, chopped
* Lime Juice, 1 lime
Directions
Heat oven to 425 degrees.
Cover a broiler pan with aluminum foil.
Brush both sides of each tortilla with olive oil on both sides.
Place tortillas on broiler pan and place in oven. Let cook until light brown and crisp. Then turn over and brown the other side. Keep an eye on them they can burn quickly.
While tortillas are cooking place 1/4 cup of water into a small sauce pan and add corn. Boil corn on medium until just tender. Drain and rinse with cold water to cool.
Warm beans in small sauce pan stir constantly to keep from burning or sticking.
Mix salsa ingredients together in a small bowl then spritz with juice of the lime and salt to taste (not included in nutrition). When tortillas are crisp remove from oven. Spread warmed beans over cooked tortillas then top with cheese. Pile salsa on top of beans and cheese and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user FEFSKITCHEN.
Cover a broiler pan with aluminum foil.
Brush both sides of each tortilla with olive oil on both sides.
Place tortillas on broiler pan and place in oven. Let cook until light brown and crisp. Then turn over and brown the other side. Keep an eye on them they can burn quickly.
While tortillas are cooking place 1/4 cup of water into a small sauce pan and add corn. Boil corn on medium until just tender. Drain and rinse with cold water to cool.
Warm beans in small sauce pan stir constantly to keep from burning or sticking.
Mix salsa ingredients together in a small bowl then spritz with juice of the lime and salt to taste (not included in nutrition). When tortillas are crisp remove from oven. Spread warmed beans over cooked tortillas then top with cheese. Pile salsa on top of beans and cheese and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user FEFSKITCHEN.
Member Ratings For This Recipe
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