These Heart-Healthy Bean Tostadas will satisfy your appetite without the ingredients that are bad for you. These tostadas are rich in protein, vegetables and best of all – flavor.
4 corn tortillas
2 tbsp. fresh lime juice
1 15 oz. can of no-salt added pinto beans
1 tbsp. minced jalapeño
1/4 cup diced red onion
1/4 tsp. cumin
1/4 tsp. chili powder
2 sliced green onions
1/2 cherry tomatoes, cut in half
1/2 quarter iceberg lettuce, shredded
1/2 cup shredded carrot
4 tbsp. no-salt added pico de gallo
Squeeze juice out of a fresh lime.
Place the corn tortillas on a cookie sheet.
Brush each side of the tortillas with the lime juice.
Bake at 425° for about 8 minutes until tortillas are crisp.
Remove the tortillas from oven and place on serving tray.
Add spray oil to a frying pan and cook over medium heat.
Add the red onion and jalapeno pepper. Brown.
Add the cumin and chili power.
Add the pinto beans and cook until a little soft. Smash the mixture.
Remove from heat and add the bean mixture to the 4 tortillas.
Layer the remaining ingredients; lettuce, tomatoes and green onions.
Top with 1 tbsp. pico de gallo.