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)
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.
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.