Tex-Mex Bean Tostadas

Tex-Mex Bean Tostadas

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From: Diabetic Living Magazine

These vegetarian-friendly tostadas are quick-and-easy to prepare and a must have for your next gathering!

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 tostada shells
  • 1 (16 ounce) can pinto beans, rinsed and drained
  • ½ cup prepared salsa (see Tip)
  • ½ teaspoon salt-free Southwest chipotle seasoning blend
  • ½ cup shredded reduced-fat Cheddar cheese, plus ¼ for garnish
  • 1½ cups shredded iceberg lettuce
  • 1 cup chopped tomato (1 large)
  • Lime wedges (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°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 ½ cup cheese.
  2. Bake about 5 minutes or until cheese is melted. Top tostadas with shredded lettuce, chopped tomato and, if desired, sprinkle with the remaining ¼ cup cheese and serve with lime wedges.
  • Tip: Look for a salsa with 100 mg or less sodium per serving.

Nutrition information

  • Serving size: 1 tostada
  • Per serving: 230 calories; 6 g fat(3 g sat); 8 g fiber; 33 g carbohydrates; 12 g protein; 4 mcg folate; 10 mg cholesterol; 2 g sugars; 631 IU vitamin A; 4 mg vitamin C; 161 mg calcium; 1 mg iron; 660 mg sodium; 283 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 lean protein, ½ vegetable

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