Low Fat Crispy Bean Tostadas

Satisfy your craving for something delicious and guilt-free with these Low Fat Crispy Bean Tostadas! This vibrant recipe transforms simple ingredients into a flavor-packed meal that’s easy to prepare and perfect for a quick weeknight dinner or a light lunch. Golden-baked corn tortillas serve as the crispy base, piled high with a hearty, spiced black-and-pinto bean mixture, fresh veggies like cherry tomatoes and romaine lettuce, creamy avocado, and a dollop of tangy reduced-fat sour cream. With just 15 minutes of prep time and no frying involved, these tostadas are a nutritious and low-fat alternative to traditional versions, delivering bold flavors and satisfying textures in every bite. Garnish with a squeeze of lime and fresh cilantro for an irresistible Mexican-inspired dish you’ll love!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 corn tortillas
• 0 cooking spray
• 15 oz canned black beans
• 15 oz canned pinto beans
• 0.5 red onion
• 1 jalapeño pepper
• 1 tsp cumin
• 1 lime
• 1 cup cherry tomatoes
• 1 cup romaine lettuce
• 0.25 cup cilantro
• 1 avocado
• 0.5 cup reduced-fat sour cream
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Lightly spray both sides of the corn tortillas with cooking spray and place them on a baking sheet. Bake for 10-12 minutes or until they are crispy and golden brown, flipping halfway through the baking time.

Step 3

While the tortillas are baking, drain and rinse the black beans and pinto beans. Place them in a medium saucepan over medium heat.

Step 4

Finely chop the red onion and jalapeño pepper, then add them to the pan with the beans. Stir in the cumin, sea salt, and black pepper.

Step 5

Cook the beans and vegetables for 8-10 minutes, stirring occasionally, until heated through and the onions are slightly softened.

Step 6

Remove the bean mixture from heat and squeeze in the juice of one lime, stirring to combine.

Step 7

Dice the cherry tomatoes, shred the romaine lettuce, and chop the cilantro. Set these aside.

Step 8

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork to create a smooth texture.

Step 9

Assemble the tostadas by spreading a layer of the bean mixture onto each baked tortilla. Top with lettuce, tomatoes, cilantro, and a dollop of mashed avocado and sour cream.

Step 10

Serve the tostadas immediately, garnished with additional cilantro or lime wedges if desired.

Nutrition Facts

Serving size	(1874.9g)

Amount per serving	% Daily Value*
Calories	2236.8

Total Fat 50.1g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 3.6g
Cholesterol 40mg	0%
Sodium 3803.3mg	0%
Total Carbohydrate 376.0g	0%
Dietary Fiber 104.6g	0%
Total Sugars 20.9g
Protein 95.3g	0%

Vitamin D 0IU	0%
Calcium 832.7mg	0%
Iron 26.5mg	0%
Potassium 5474.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.3%

Protein: 16.3%

Carbs: 64.4%