Corn Black Bean Tostada
These vegetarian tostadas are packed with protein from black beans and cheese, and fiber from corn, tomato, cabbage and radish.
To make the tostada shells, add a little olive oil to each side of the tortilla and bake in the oven for 5 minutes each side.
Combine beans in a small saucepan. Cook over medium, stirring often, until hot, about 5 minutes. Remove from heat, and cover to keep warm.
Whisk together oil, vinegar, oregano, and salt in a large bowl. Add cabbage, radishes, tomatoes, and onion; toss to combine. Let stand 5 minutes.
Spread each tostada shell with 1/3 cup bean mixture; top each with 1 cup cabbage mixture and 1/4 cup queso fresco.
Garnish with pico de gallo and torn cilantro and serve.
- Amount Per Serving
- Calories 254
- Calories from Fat
- % Daily Value *
- Total Fat 11.6g18%
- Saturated Fat 2.4g12%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 459mg20%
- Potassium 505mg15%
- Total Carbohydrate 30.4g11%
- Dietary Fiber 8.6g35%
- Sugars 3.8g
- Protein 9.1g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $1.40
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.