ADVERTISEMENT
Vegetarian Tostada
Vegetarian Tostada
0 Reviews
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.
- By: Diabetic Living Magazine
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- 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)
Preparation
-
Prep
-
Ready In
- 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."
- 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: 2½
- Exchanges: 2 vegetable, 1½ starch, 1 fat, ½ lean protein
