Low Fat Crispy Bean Tostadas
Get ready to savor the irresistible crunch of *Low Fat Crispy Bean Tostadas*, a guilt-free twist on a classic favorite! Perfect for a quick and healthy weeknight dinner, these tostadas feature oven-baked corn tortillas for a low-calorie crisp, topped with a hearty blend of black beans, pinto beans, and zesty spices like cumin and jalapeño. Fresh toppings like shredded romaine, cherry tomatoes, creamy avocado, and reduced-fat sour cream create a vibrant medley of textures and flavors, while a squeeze of lime and sprinkle of cilantro add the perfect finishing touch. With just 35 minutes from prep to plate and packed with fiber and protein, this easy vegetarian recipe is a winner for anyone craving wholesome Mexican-inspired cuisine.
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Recipe Information
Ingredients
- 8 corn tortillas
- cooking spray
- 15 oz canned black beans
- 15 oz canned pinto beans
- 0.5 red onion
- 1 jalapeño pepper
- 1 tsp cumin
- 1 lime
- 1 cup cherry tomatoes
- 1 cup romaine lettuce
- 0.25 cup cilantro
- 1 avocado
- 0.5 cup reduced-fat sour cream
- 0.5 tsp sea salt
- 0.25 tsp black pepper
Instructions
Preheat the oven to 400°F (200°C).
Lightly spray both sides of the corn tortillas with cooking spray and place them on a baking sheet. Bake for 10-12 minutes or until they are crispy and golden brown, flipping halfway through the baking time.
While the tortillas are baking, drain and rinse the black beans and pinto beans. Place them in a medium saucepan over medium heat.
Finely chop the red onion and jalapeño pepper, then add them to the pan with the beans. Stir in the cumin, sea salt, and black pepper.
Cook the beans and vegetables for 8-10 minutes, stirring occasionally, until heated through and the onions are slightly softened.
Remove the bean mixture from heat and squeeze in the juice of one lime, stirring to combine.
Dice the cherry tomatoes, shred the romaine lettuce, and chop the cilantro. Set these aside.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork to create a smooth texture.
Assemble the tostadas by spreading a layer of the bean mixture onto each baked tortilla. Top with lettuce, tomatoes, cilantro, and a dollop of mashed avocado and sour cream.
Serve the tostadas immediately, garnished with additional cilantro or lime wedges if desired.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3803 mg | 165% | |
| Total Carbohydrate | 376.0 g | 137% | |
| Dietary Fiber | 104.6 g | 374% | |
| Total Sugars | 20.9 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 833 mg | 64% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 5474 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
