Recipe Image

Enchilada Tostadas

  • 45 m
  • 45 m
Diabetic Living Magazine
“It's easy to make your own lower-sodium enchilada sauce to add rich flavor to these fresh and light tostadas.”


    • Enchilada Sauce
    • 2 teaspoons canola oil
    • 2 teaspoons all-purpose flour
    • 2 teaspoons chili powder
    • 1 teaspoon dried oregano, crushed
    • 1 (8 ounce) can no-salt-added tomato sauce
    • ¾ cup water
    • ½ teaspoon salt
    • Tostadas
    • 8 (6 inch) 100% whole wheat flour tortillas, such as Mission brand (see Tips)
    • Nonstick cooking spray
    • 1 pound 90%-lean ground beef
    • 1 (15 ounce) can reduced-sodium black beans, drained and rinsed
    • 1 cup cooked brown rice
    • ⅓ cup water
    • 2 tablespoons salt-free taco seasoning, such as Mrs. Dash brand
    • 2 cups shredded romaine lettuce
    • 1 cup chopped Roma tomatoes
    • 1 cup plain fat-free Greek yogurt
    • ½ cup thinly sliced radishes
    • ½ cup snipped fresh cilantro


  • 1 To prepare enchilada sauce: In a small saucepan, heat oil over medium heat. Stir in flour; cook and stir 1 minute. Stir in chili powder and oregano; cook and stir 30 seconds more. Stir in tomato sauce, water, and salt. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until slightly thickened, stirring occasionally.
  • 2 To prepare tostadas: Meanwhile, preheat oven to 400°F. Coat both sides of tortillas with cooking spray and place on two large baking sheets. Bake 8 to 10 minutes or until crisp and golden, turning once and rotating pans halfway through baking.
  • 3 Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add ground beef; cook until browned. Drain off any fat. Stir in beans, rice, the water, and taco seasoning. Cook until thick and heated through, stirring occasionally.
  • 4 Spoon ½ cup meat mixture onto each tortilla. Drizzle with sauce and top with the remaining ingredients.
  • Tips: If you like, use corn tortillas in place of the flour tortillas.
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