Crispy Baked Bean Tostadas

These baked tostadas offer a high-fiber, plant-based protein boost from the refried beans while keeping fats low by baking instead of frying.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 8 corn tortillas · 933 kcal in the whole recipe
• 2 cups fat-free refried beans · 508 kcal in the whole recipe
• 2 cups shredded lettuce · 32 kcal in the whole recipe
• 1 cup diced tomatoes · 87 kcal in the whole recipe
• 1 cup shredded low-fat cheese · 407 kcal in the whole recipe
• 2 green onions, chopped (optional) · 2 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). Place the tortillas in a single layer on a baking sheet and bake for about 10 minutes, or until they are completely crispy.

   

2. While the tortillas bake, wash and prep your fresh ingredients: shred the lettuce, dice the tomatoes, and chop the green onions.

   

3. Spread about two tablespoons of refried beans evenly over each warm, crispy tortilla.

   

4. Top each tostada with shredded lettuce, diced tomatoes, shredded cheese, and green onions if using. Serve immediately.

   

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