Crispy Baked Bean Tostadas

These baked tostadas offer a satisfying crunch with protein-rich beans and fresh veggies, keeping the fat low by baking instead of frying.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 6 flour tortillas · 510 kcal in the whole recipe
• Non-stick cooking spray
• 2 teaspoons chili powder (optional)
• 2 cups fat-free, low-sodium refried beans · 417 kcal in the whole recipe
• 1 cup shredded cheddar cheese · 427 kcal in the whole recipe
• 1 cup shredded romaine lettuce · 7 kcal in the whole recipe
• 1 large tomato, chopped · 46 kcal in the whole recipe
• 1/2 cup salsa · 41 kcal in the whole recipe
• 1/4 cup light sour cream (optional) · 76 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). Arrange the tortillas in a single layer on a baking sheet, lightly spray both sides with cooking spray, and bake for 4 minutes until they are crisp.

   

2. If using, stir the chili powder into the refried beans. Spread about 1/3 cup of the bean mixture evenly over each toasted tortilla, then sprinkle with the shredded cheddar cheese.

   

3. Return the assembled tostadas to the oven and bake for about 10 minutes, or until the cheese is beautifully melted and warm.

   

4. Top each tostada with shredded romaine lettuce, chopped tomatoes, salsa, and a dollop of light sour cream if desired. Serve immediately while warm and crispy!

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.