REFRIED BEAN TOSTADAS
For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 tostadas.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 588 calories, Fat 31g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 1250mg sodium, Carbohydrate 60g carbohydrate (9g sugars, Fiber 12g fiber), Protein 19g protein.
BEEF TOSTADAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the tomato paste and chili powder and cook, stirring, about 2 more minutes.
- Meanwhile, heat the refried beans in a small saucepan. Thin the sour cream with about 2 tablespoons water in a small bowl.
- Spread the beans on the tostadas, then top with the beef and cheese. Drizzle with the sour cream. Top with lettuce, hot sauce and/or cilantro.
TOSTADAS
Although tostadas do not typically have meat in them, this recipe does. Ground beef is usually used for tacos, refried beans in tostadas and a mixture of the two for burritos. I leave it up to you how you wish to enjoy your Mexican. Please feel free to take liberties with this recipe in regards to your own tastes.
Provided by Molly53
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cook ground beef, onions, crushed red pepper, cumin and chili powder in a skillet until no longer pink, stirring to break into crumbles.
- Stir in refried beans.
- Place equal amounts of the beef and bean mixture on each tostada shell.
- Top with cheese, lettuce and tomato; dress tostada with the optional toppings of your choice.
SMOKY REFRIED BEAN TOSTADAS
This recipe is from Fine Cooking. I made them with store bought tosadas. You can really make this to suit your taste, I sometimes will add chicken or you could add beef. The refried beans are very good, great for a snack, lunch or light dinner.
Provided by CC G
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 200°F (or heat a warming drawer if you have one). Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side. As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet. Sprinkle each tortilla with a little salt while it's still hot. As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 Tbs. at a time. When all the tortillas are fried, keep them warm in the oven.
- Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the beans, 1 teaspoons salt, and 1 cup water. Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes. Stir in the chipotle Tabasco sauce and season to taste with more salt if needed.
- To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.
BLACK BEAN TOSTADAS
I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!
Provided by Nellie Fiorenzi
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g
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