Light Bean And Cheese Tostada Food

15-MINUTE BEAN, EGG AND AVOCADO TOSTADAS

Steps:

• Position an oven rack to the center of the oven and preheat the broiler. Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside.
• While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips.
• Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese.

REFRIED BEAN TOSTADAS

Steps:

• In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.

BEAN AND CHEESE TOSTADAS

Steps:

• Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and a wire rack. Set aside.
• Meanwhile, in a skillet, over medium-high heat, add the corn and saute the corn until the corn blackens just slightly. Remove from the heat. Add the black beans and cayenne pepper. Stir to combine. Set aside.
• Stir the refried beans until smooth. Spread about 2-3 tablespoons of the refried beans onto each tostada. Place the tostadas onto the baking sheet in a single layer. Do not overlap.
• Top each tostada with about 2-3 tablespoons of the shredded cheese and place the tostadas in the oven and bake for 3-5 minutes or until the cheese is melted.
• Remove the tostadas from the oven and top with the corn and black bean mixture. Evenly distribute all of this mixture evenly over the tostadas.
• Next, top each tostada evenly with the following ingredients in this order: iceberg lettuce, red cabbage, and tomatoes.
• Place a dollop of guacamole onto the center of each tostada. Drizzle over the desired amount of sour cream, and evenly distribute the remaining cheese.
• Serve immediately with lime wedges and enjoy! (Garnish with chopped cilantro if you desire. I don't like cilantro, so I used parsley.)

LIGHT BEAN AND CHEESE TOSTADA

Steps:

• Preheat oven to 400 degrees.
• Spray a baking sheet with non-stick cooking spray.
• Spread refried beans on tortilla, like pizza sauce on a pizza.
• Sprinkle seasonings on beans.
• Top with cheese.
• Bake until tortilla is crispy, about 2-2 1/2 minutes.
• Serve with salsa, if desired.

EASY BEAN AND CHEESE TOSTADAS

Steps:

• Preheat the oven to 350°F Lightly spray both sides of each tortilla with cooking spray and sprinkle the top side with chili powder. Bake the tortillas in a single layer on a baking sheet for 10 to 15 minutes, or until crisp. While tortillas are baking, shred the cheese. Remove the tortillas from the oven. Top each baked tortilla with a layer of chees, beans, tomatoes, and lettuce. Add salsa, if desired, and serve.
• QUICK TIP: Any type of bean can be substitued for this recipe. If choosing canned beans rinse and drain before using.

CHICKEN AND CHEESE TOSTADAS

Steps:

• Preheat oven to 400 deg. Place tortillas in a single layer on a large baking sheet. Spray tortillas with cooking spray; sprinkle with 1 teaspoons of taco seasoning. Bake 7-8 minutes or until crisp and golden brown.
• Mix chicken, remaining seasoning mix and water in a large skillet. Bring to boil on medium-high heat. Reduce heat to medium- low; simmer 5 minute or until chicken is done, stirring occasionally. Add 1 1/2 cups of the tomatoes and cook until heated through, stirring occasionally. Remove from heat and stir in 1 1/2 cups of cheese.
• Spoon chicken mixture evenly over tortillas. Top with the rest of the cheese and tomatoes, the sour cream and cilantro.

CHEESY BEAN TOSTADA

Steps:

• Spread beans evenly onto tortillas; sprinkle with chili powder. Top evenly with corn and cheese.
• Place 1 topped tortilla on microwavable plate. Microwave on HIGH 30 seconds or until cheese is melted. Repeat with remaining tortillas.
• Top with remaining ingredients. Serve warm.

BLACK BEAN TOSTADAS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
• Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
• Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
• Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

GREEN CHILE BEAN TOSTADA PIE

Steps:

• For the Green Chile Bean Sauce.
• Place the chilies in a blender and add the can of beans.
• Add salt to taste and 1 tablespoon of milk and blend on high.
• The sauce should be creamy but still a little thick. Add more milk if needed for thinning.
• For the Tostadas:.
• Light fry up the tortillas in a little bit of oil until they are sightly crunchy.
• Brown the turkey meat according to taco seasoning directions; add Worcestershire sauce if desired.
• Pour into a bowl and allow to cool for a few minutes then mix in the cheddar cheese (add onion, cilantro, green onions, corn anything you like to the mix).
• Take your casserole dish and pour some of the sauce just enough to cover the bottom of the dish.
• Place the corn tortillas on top to cover all edges like you would lasagna (cut some in half if you need to fill the corners).
• Layer some meat to cover up the corn tortillas.
• Sprinkle some Monterey jack cheese on top.
• Add another layer of tortillas.
• Then add another coating of Green Bean Chile sauce.
• Add the remaining cheese and dot the rest of the meat on top.
• Bake at 375°F for 15 minutes til bubbly.
• Allow to cool
• Cut and serve with your favorite toppings (sour cream, guacamole, salsa, salad, etc.).
• Enjoy.