Bean and Cheese Tostadas

Course: Main Course

Cuisine: North American

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings:

Calories: 784kcal

Author: Lord Byron's Kitchen

Bean and Cheese Tostadas are piled high with fresh veggies and topped with guacamole and sour cream. They're like an unrolled burrito with the crunch of a taco. Try eating just one!

Print Recipe

Ingredients

6 whole tostadas
14 ounces canned refried beans
4 cups cheddar cheese, shredded
1 cup frozen corn
1 cup canned black beans, rinsed and drained
1/4 teaspoon cayenne pepper
3 whole tomatoes, finely diced (pulp and seeds removed and discarded)
1 1/2 cups iceberg lettuce, thinly sliced
1/2 cups red cabbage, thinly sliced
1 cup guacamole
1/2 cup low fat sour cream
2 whole limes, quartered
chopped cilantro or parsley, for garnish

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and a wire rack. Set aside.
Meanwhile, in a skillet, over medium-high heat, add the corn and saute the corn until the corn blackens just slightly. Remove from the heat. Add the black beans and cayenne pepper. Stir to combine. Set aside.
Stir the refried beans until smooth. Spread about 2-3 tablespoons of the refried beans onto each tostada. Place the tostadas onto the baking sheet in a single layer. Do not overlap.
Top each tostada with about 2-3 tablespoons of the shredded cheese and place the tostadas in the oven and bake for 3-5 minutes or until the cheese is melted.
Remove the tostadas from the oven and top with the corn and black bean mixture. Evenly distribute all of this mixture evenly over the tostadas.
Next, top each tostada evenly with the following ingredients in this order: iceberg lettuce, red cabbage, and tomatoes.
Place a dollop of guacamole onto the center of each tostada. Drizzle over the desired amount of sour cream, and evenly distribute the remaining cheese.
Serve immediately with lime wedges and enjoy! (Garnish with chopped cilantro if you desire. I don't like cilantro, so I used parsley.)

Nutrition