Tex-Mex Tostadas (Lower Fat)

Total Time
30mins
Prep
20 mins
Cook
10 mins

Taken from the "Heart Heathy" cookbook, a lighter version of an old favorite.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 450 degrees. Place tortillas on baking sheet; coat both sides with cooking spray. bake 5 minutes or until lightly browned and crisp. Remove; set aside.
  2. Coat large nonstick skillet with cooking spray. Add bell pepper, cook and stir 4 minutes. Add chicken, garlic, chili powder and cumin; cook and stir 4 minutes or until chicken is no longer pink in center. Add 1/4 cup salsa and green onions; cook and stir 1 minute. Remove skillet from heat; set aside.
  3. Combine refried beans and remaining 1/4 cup salsa in a microwavable bowl. Cook uncovered at high 1 1/2 minutes or until beans are heated through.
  4. Spread bean mixture evenly over tortillas. Spoon chicken mixture and tomato over bean mixture. Garnish with sour cream and add shredded lettuce if you desire.
Most Helpful

5 5

Full marks even though I used ground beef style veggie crumbles to make these vegetarian, which I'm trying to do more often these days. I've always loved Mexican foods and this is a great way to get that TexMex flavor without the all of that attending fat. How can you bet a top notch yum factor that is still healthy eating!

5 5

This was really yummy! I used a corn tortilla & baked it for 400 for 10 minutes till it was nice & crispy. I only made one tostada (for me!) & used 2 tbsp salsa in the meat and 1 tbsp for the beans. I didn't use any tomato or green pepper-didn't have any! I added a little reduced fat mexican cheese & a little more of the seasonings-personal taste! Thank u for sharing this; will make again!