Mexican Pocket Bread Tostadas Recipes

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MEXICAN POCKET BREAD TOSTADAS



Mexican Pocket Bread Tostadas image

Notes: Strips of grilled chicken or beef, available in supermarket meat sections, add low-fat protein to this quick take on a tostada.

Provided by wp

Yield Makes 4 servings

Number Of Ingredients 10

4 pocket breads (6 to 6 1/2 in.)
1 can (16 oz.) nonfat refried beans
6 ounces sliced grilled chicken breast or sliced grilled tender beef steak (see notes)
1/2 cup chopped red onion
1 can (7 oz.) diced green chilies
1 cup (1/4 lb.) shredded light or regular Mexican blend cheese or shredded reduced-fat cheddar cheese
3 cups finely shredded cabbage
1/2 cup fresh cilantro leaves
About 3/4 cup tomato salsa
Salt and pepper

Steps:

  • Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet. Spread 1/4 of the beans evenly on each round.
  • Top beans equally with chicken, onion, chilies, and cheese.
  • Bake in a 425° regular or convection oven until pocket breads are crisp and cheese is melted, about 8 minutes (6 minutes in a convection oven). Transfer each round to a plate. Mound cabbage equally on rounds and top with cilantro. Serve tostadas with salsa and salt and pepper to add to taste.

Nutrition Facts : Calories 487, Carbohydrate 74, Cholesterol 38, Fat 7.6, Fiber 8, Protein 32, SaturatedFat 3.7, Sodium 2078

MEXICAN PITA TOSTADAS



Mexican Pita Tostadas image

Enjoy your dinner with pita tostadas made with Progresso® black beans - perfect for Mexican cuisine that are ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 12

1 can (15 ounces) Progresso™ black beans, drained and 3 tablespoons liquid reserved
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/8 teaspoon ground red pepper (cayenne)
4 white or whole wheat pita breads (6 inches in diameter)
1 small bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
1/2 cup shredded lettuce
1/4 cup chopped fresh cilantro
Salsa, if desired
Sour cream, if desired

Steps:

  • Place beans, reserved bean liquid, cumin, chili powder and red pepper in blender or food processor. Cover and blend on high speed until smooth. Spread bean mixture on pita breads.
  • Top with bell pepper, onions, cheese, lettuce and cilantro. Serve with salsa. Garnish with sour cream.

Nutrition Facts : Calories 330, Carbohydrate 59 g, Cholesterol 25 mg, Fat 2, Fiber 9 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 870 mg

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