Refried Bean Tostadas

Name: Refried Bean Tostadas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 tostadas
Cuisine: North America, Mexican
Ingredients: 6 flour tortillas (8 inches); 1/2 pound sliced fresh mushrooms; 1 cup diced zucchini; 2 tablespoons canola oil; 1 jar (16 ounces) chunky salsa; 1 can (7 ounces) white or shoepeg corn, drained; 1 can (16 ounces) vegetarian refried beans, warmed; 1-1/2 cups shredded lettuce; 1-1/2 cups shredded cheddar cheese; 2 medium ripe avocados, peeled and sliced; 1-1/2 cups chopped tomatoes; 6 tablespoons sour cream

Total Time Prep/Total Time: 30 min.

Yield 6 tostadas

Test Kitchen Approved

For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste Recipes Test Kitchen

Ingredients

6 flour tortillas (8 inches)
1/2 pound sliced fresh mushrooms
1 cup diced zucchini
2 tablespoons canola oil
1 jar (16 ounces) chunky salsa
1 can (7 ounces) white or shoepeg corn, drained
1 can (16 ounces) vegetarian refried beans, warmed
1-1/2 cups shredded lettuce
1-1/2 cups shredded cheddar cheese
2 medium ripe avocados, peeled and sliced
1-1/2 cups chopped tomatoes
6 tablespoons sour cream

Directions

In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside.
In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through.
Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.

Nutrition Facts

1 tostada: 588 calories, 31g fat (10g saturated fat), 40mg cholesterol, 1250mg sodium, 60g carbohydrate (9g sugars, 12g fiber), 19g protein.

For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste Recipes Test Kitchen

Recipe Creator