Vegetarian Tostada

Vegetarian Tostada

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From: Diabetic Living Magazine

Brown rice and beans are the base of this tostada and a Tex-Mex salad is the topper. Serve as an appetizer, side dish or light meal.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • ⅓ cup cooked brown rice
  • ⅓ cup canned pinto beans, black beans, or red beans, rinsed and drained
  • 1½ cups coarsely shredded mixed greens or fresh spinach
  • ½ cup chopped tomato
  • 2 tablespoons chopped onion
  • 1 tablespoon shredded carrot
  • 1 tablespoon sliced pitted ripe olives, halved
  • 1 tablespoon purchased salsa
  • 1 tablespoon light dairy sour cream
  • ⅛ medium avocado, peeled and sliced (optional)


  • Prep

  • Ready In

  1. On a serving plate, layer rice and beans. Top with shredded greens, tomato, onion, carrot, olives, salsa, and sour cream. If desired, garnish with avocado slices. (see Tip)
  • Tip: This recipe is easy and fun to serve a group. Set out bowls of the ingredients and let each person make his or her own "haystack."

Nutrition information

  • Serving size: 1 tostada
  • Per serving: 264 calories; 10 g fat(1 g sat); 9 g fiber; 38 g carbohydrates; 10 g protein; 438 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 1½ starch, 1 fat, ½ lean protein

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