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Tex-Mex Tostadas

Tex-Mex Tostadas

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Rated: 1
  • Makes: 4 servings
  • Prep 15 mins
  • Bake 8 mins
  • Carb Grams Per Serving: 33

Ingredients

  • 4 packaged tostada shells
  • 1 16 - ounce can pinto beans, rinsed and drained
  • 1/2 cup purchased salsa*
  • 1/2 teaspoon salt-free Southwest chipotle seasoning blend
  • 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
  • 1 1/2 cups packaged shredded iceberg lettuce
  • 1 cup chopped tomato (1 large)
  • 1/4 cup shredded reduced-fat cheddar cheese (1 ounce) (optional)
  • Lime wedges (optional)

Directions

  1. Preheat oven to 350 degrees F. Place tostada shells on a baking sheet. Bake for 3 to 5 minutes or until warm. Meanwhile, in a medium bowl, combine beans, salsa, and seasoning blend. Use a potato masher or fork to coarsely mash the mixture. Divide bean mixture among tostada shells, spreading evenly. Top with the 1/2 cup cheese.
  2. Bake about 5 minutes or until cheese is melted. Top tostadas with shredded lettuce, chopped tomato and, if desired, the 1/4 cup cheese. If desired, serve with lime wedges.

Tip

  • * Look for a salsa with 100 mg or less sodium per serving.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 230 cal., 6 g total fat (3 g sat. fat), 10 mg chol., 660 mg sodium, 33 g carb. (8 g fiber, 2 g sugars), 12 g pro.

Diabetic Exchanges

Vegetables (d.e): 0.5; Starch (d.e): 2; Lean Meat (d.e): 1

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