Bushs Bold And Spicy Bean And Cheese Tostadas Recipes

BUSH'S® BOLD AND SPICY BEAN AND CHEESE TOSTADAS

BUSH'S® Bold and Spicy Bean and Cheese Tostadas image

This recipe title says it all! A bold, spicy and cheesy dish!

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 10

Ingredients

1 (28 ounce) can BUSH'S® Bold & Spicy Baked Beans
1 cup chopped onion
½ teaspoon chili powder
¼ teaspoon ground cumin
1 tablespoon olive oil
4 (8 inch) corn tortillas
½ cup crumbled feta cheese
½ cup chopped fresh tomato
¼ cup chopped ripe olives
3 tablespoons chopped fresh cilantro

Steps:

In skillet, cook onion, chili powder and cumin in hot oil until onion is tender.
Stir in BUSH'S® Bold & Spicy Baked Beans; cook over low heat until hot. Set aside and keep warm. Combine cheese, tomato, ripe olives and cilantro, if desired. Set aside.
Heat tortillas according to package directions. Spoon bean mixture over tortillas. Top each with cheese mixture.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 59.4 g, Cholesterol 28 mg, Fat 13.6 g, Fiber 10.9 g, Protein 16.4 g, SaturatedFat 5.5 g, Sodium 1346.2 mg, Sugar 17.4 g

SPICY BEAN TOSTADAS WITH PICKLED ONIONS & RADISH SALAD

Spicy bean tostadas with pickled onions & radish salad image

Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime

Provided by Good Food team

Categories Dinner, Main course

Time 27m

Number Of Ingredients 11

Ingredients

2 red onions , 1 thinly sliced, 1 finely chopped
2 limes , juice of 1 and 1 cut into wedges
1 ½ tbsp sunflower oil
2 garlic cloves , finely chopped
2 tsp ground cumin
1 tbsp tomato purée
1 tbsp chipotle paste
400g can kidney bean , drained and rinsed
4 corn tortillas
140g radish , thinly sliced
large handful coriander , roughly chopped

Steps:

Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)
Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.

Nutrition Facts : Calories 244 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

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