Tostadas
Source: University of Nebraska Nebraska Nutrition Education Program
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
A toasty tortilla with beans and melted cheese, topped with cool fresh veggies!
- Makes
- 6 Servings
Ingredients
- 6 flour tortillas
- chili powder (2 teaspoons, optional)
- 2 cups refried beans (fat-free, low-sodium)
- 1 cup cheddar cheese (shredded)
- 1 cup romaine lettuce (shredded)
- 1 tomato ( large, chopped)
- salsa (to taste)
- light sour cream (optional)
Directions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- On a baking sheet, arrange tortillas in a single layer. Spray both sides with non-stick cooking spray and bake for 4 minutes or until crisp.
- If desired mix chili powder into refried beans.
- Spoon 1/3 cup of refried beans on each tostada. Sprinkle with cheese.
- Bake for 10 minutes or until cheese is melted.
- Top each one with lettuce and tomato.
- Serve with salsa and sour cream (optional).
Notes
Learn more about: Lettuce Tomatoes
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.