Description
A delightful recipe for bean tostadas layered with guacamole, fresh lettuce, cheese, and zesty salsa, bursting with rich flavors.
Ingredients
Scale
- 1 can (16 oz) refried black beans or pinto beans
- 1 can (16 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 8 corn tostada shells
- 2 cups shredded Monterey Jack cheese
- 1/4 cup salsa
- 1/4 cup shredded lettuce
- 1/4 cup sour cream
- 1/4 cup guacamole
Instructions
- Preheat the oven broiler; position the rack about 6 inches from the broiler.
- In a medium saucepan over medium heat, combine refried beans, black beans, diced green chiles, garlic powder, chili powder, cayenne pepper (if using), salt, and pepper. Stir until heated through, about 3 to 4 minutes.
- Arrange tostada shells on a baking sheet and spoon the warm bean mixture evenly onto each shell.
- Sprinkle shredded Monterey Jack cheese over the beans on each tostada.
- Place under the broiler and broil for 1 to 3 minutes, watching carefully until melted.
- Remove from oven and top each tostada with salsa, shredded lettuce, sour cream, and guacamole. Serve immediately.
Notes
You can customize each tostada with your favorite toppings. For an extra kick, increase the cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 21g
- Cholesterol: 30mg