Pinto Bean Tostadas Recipes

CRISPY BEAN TOSTADAS WITH SMASHED AVOCADO AND JICAMA-CILANTRO SLAW

Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw image

These Mexican tostadas feature refried beans, avocado and cabbage slaw on crisp, baked corn tortillas. This tostada recipe is easy, filling and meatless! Recipe yields 6 hearty tostadas, enough for 3 to 6 servings.

Provided by Cookie and Kate

Time 35m

Number Of Ingredients 19

Ingredients

1/2 medium red onion, thinly sliced
Juice of 1 lime
1 tablespoon white vinegar
Pinch of salt
2 cups shredded green cabbage
1/2 cup fresh cilantro leaves
1/2 cup 1/4-inch-thick slices peeled jicama, or additional shredded cabbage
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and freshly ground black pepper, to taste
6 corn tortillas
Extra-virgin olive oil or cooking spray
Salt, to taste
2 cans (16 ounces each) vegetarian refried beans, or 1 batch homemade refried beans
3 large ripe avocados, pitted and peeled
Juice of 1 lime
1/2 cup halved grape tomatoes
1/2 cup crumbled queso fresco or feta cheese

Steps:

Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.
Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.

Nutrition Facts : ServingSize 1 tostada, Calories 442 calories, Sugar 3.9 g, Sodium 940.2 mg, Fat 24.6 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 46.6 g, Fiber 18 g, Protein 14.1 g, Cholesterol 7 mg

BEAN TOSTADAS

Bean Tostadas image

This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don't have time to cook the black beans, you could use canned beans and refry them with the spices called for in my recipe for refried black beans. You'll have to moisten them with water.

Provided by Martha Rose Shulman

Categories dinner, weekday, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/2 batch refried black beans or refried pinto beans (use same method for pintos as for black beans) (about 2 cups)
8 corn tortillas, halved and toasted in the microwave
1 medium or large avocado, mashed and seasoned with lime juice, salt, garlic if desired, cumin and chili (chopped fresh or powder)
1/3 cup crumbled queso fresco (about 1 1/2 ounces)
3 or 4 leaves romaine lettuce, cut in chiffonade
1/2 to 1 cup salsa, fresh or bottled
Cilantro leaves for garnish

Steps:

Warm the refried beans in a 325-degree oven while you toast the tortilla halves. If the refried beans are too thick to spread evenly, thin out with some bean broth. Spread a spoonful of the refried beans onto each tortilla half. Top with a spoonful of the mashed avocado mixture and a sprinkle of queso fresco. Add a handful of lettuce and a spoonful of salsa. Arrange on a platter or plates and serve.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

PINTO BEAN AND COUSCOUS TOSTADAS

Pinto Bean and Couscous Tostadas image

Being a pregnant vegetarian I need quick and easy meals that are healthy and have protein. Here is a great meatless version of a tostada.

Provided by esmerelda smoot

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can pinto beans, rinsed and drained
3/4 cup vegetable broth
1/2 cup water
1/2 cup carrot, chopped
1/8-1/4 teaspoon crushed red pepper flakes
1/2 cup salsa
1/2 cup couscous, uncooked
4 tostadas
1/2 cup cheddar cheese, shredded
sour cream (optional)
shredded lettuce (optional)

Steps:

In a medium saucepan, combine beans, broth, water, carrot, and crushed red pepper. Bring mixture to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Stir in salsa and couscous. Remove from heat.
Cover and let sit for 5 minutes.
Serve bean-couscous mixture on tostada shells and top with cheese.
If desired, serve with sour cream, lettuce, and/ or additional salsa.

Nutrition Facts : Calories 318.5, Fat 6, SaturatedFat 3.2, Cholesterol 15.3, Sodium 447.1, Carbohydrate 50.3, Fiber 11.6, Sugar 2.6, Protein 16.9

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