Pinto Bean Tostadas Recipes

PINTO BEAN TOSTADAS

Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Pinto Bean Tostadas image

Steps:

In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

Nutrition Facts : Calories 291 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges

Ingredients

1/4 cup sour cream
3/4 teaspoon grated lime zest
1/4 teaspoon ground cumin
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
2 garlic cloves, minced
2 cans (15 ounces each) pinto beans, rinsed and drained
1 to 2 teaspoons hot pepper sauce
1 teaspoon chili powder
6 corn tortillas (6 inches)
2 cups shredded lettuce
1/2 cup salsa
3/4 cup crumbled feta cheese or queso fresco
Lime wedges

BEAN TOSTADAS

This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don't have time to cook the black beans, you could use canned beans and refry them with the spices called for in my recipe for refried black beans. You'll have to moisten them with water.

Provided by Martha Rose Shulman

Categories dinner, weekday, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

Bean Tostadas image

Steps:

Warm the refried beans in a 325-degree oven while you toast the tortilla halves. If the refried beans are too thick to spread evenly, thin out with some bean broth. Spread a spoonful of the refried beans onto each tortilla half. Top with a spoonful of the mashed avocado mixture and a sprinkle of queso fresco. Add a handful of lettuce and a spoonful of salsa. Arrange on a platter or plates and serve.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1/2 batch refried black beans or refried pinto beans (use same method for pintos as for black beans) (about 2 cups)
8 corn tortillas, halved and toasted in the microwave
1 medium or large avocado, mashed and seasoned with lime juice, salt, garlic if desired, cumin and chili (chopped fresh or powder)
1/3 cup crumbled queso fresco (about 1 1/2 ounces)
3 or 4 leaves romaine lettuce, cut in chiffonade
1/2 to 1 cup salsa, fresh or bottled
Cilantro leaves for garnish

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Provided by Lyndsay

Categories Side Dish Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 9

Pinto Beans With Mexican-Style Seasonings image

Steps:

Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g

Ingredients

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

PINTO BEAN AND COUSCOUS TOSTADAS

Being a pregnant vegetarian I need quick and easy meals that are healthy and have protein. Here is a great meatless version of a tostada.

Provided by esmerelda smoot

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Pinto Bean and Couscous Tostadas image

Steps:

In a medium saucepan, combine beans, broth, water, carrot, and crushed red pepper. Bring mixture to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Stir in salsa and couscous. Remove from heat.
Cover and let sit for 5 minutes.
Serve bean-couscous mixture on tostada shells and top with cheese.
If desired, serve with sour cream, lettuce, and/ or additional salsa.

Nutrition Facts : Calories 318.5, Fat 6, SaturatedFat 3.2, Cholesterol 15.3, Sodium 447.1, Carbohydrate 50.3, Fiber 11.6, Sugar 2.6, Protein 16.9

Ingredients

1 (15 ounce) can pinto beans, rinsed and drained
3/4 cup vegetable broth
1/2 cup water
1/2 cup carrot, chopped
1/8-1/4 teaspoon crushed red pepper flakes
1/2 cup salsa
1/2 cup couscous, uncooked
4 tostadas
1/2 cup cheddar cheese, shredded
sour cream (optional)
shredded lettuce (optional)

More about "pinto bean tostadas recipes"

CRISPY BEAN TOSTADAS RECIPE - COOKIE AND KATE

Sep 11, 2019 Recipe yields 6 hearty tostadas, enough for 3 to 6 servings. Scale Ingredients Pickled red onions ½ medium red onion, thinly sliced Juice …
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4.9/5 (34)
Total Time 35 mins
Category Main Dish
Calories 442 per serving

Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.

Pinto Bean Tostadas Recipes

PINTO BEAN TOSTADAS

Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. -Lily Julow, Lawrenceville, Georgia

BEAN TOSTADAS

This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don't have time to cook the black beans, you could use canned beans and refry them with the spices called for in my recipe for refried black beans. You'll have to moisten them with water.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

PINTO BEAN AND COUSCOUS TOSTADAS

Being a pregnant vegetarian I need quick and easy meals that are healthy and have protein. Here is a great meatless version of a tostada.

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