Chili Bean Tostada

Name: Chili Bean Tostada
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams pinto beans, rinsed and drained; 2 teaspoons chili powder; 8 6-inchs (6-inch) corn tortillas; 1 teaspoon ground cumin; 473 milliliters shredded iceberg lettuce; 113 grams cup reduced-fat shredded Cheddar cheese; 59 milliliters reduced-fat sour cream; 118 milliliters finely chopped onion; 59 milliliters picante sauce or salsa; 1 teaspoon sugar; 118 milliliters water

Chili Bean Tostada might be just the hor d'oeuvre you are searching for. One serving contains 302 calories, 17g of protein, and 6g of fat. This gluten free and vegetarian recipe serves 4. Head to the store and pick up sugar, onion, cheddar cheese, and a few other things to make it today. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert. It will be a hit at your The Super Bowl event.

Instructions

Preheat oven to 35

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Oven

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Add onion, and saut 3 minutes or until tender.

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Onion

Add beans and next 4 ingredients; cook 5 minutes or until mixture thickens.

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Beans

Remove from heat; cover and keep warm.

Coat each side of tortillas lightly with cooking spray.

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Cooking Spray

Tortilla

Place on a baking sheet, overlapping if necessary.

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Baking Sheet

Bake at 350 for 4 minutes on each side or until lightly browned.

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Oven

Place 2 tortillas, slightly overlapping, on each of 4 plates. Top evenly with beans, lettuce, cheese, picante sauce, and sour cream.

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Picante Sauce

Sour Cream

Tortilla

Lettuce

Cheese

Beans

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Oven

Frying Pan

Baking Sheet

Ingredients

Servings:

454grams

pinto beans, rinsed and drained 2teaspoons

chili powder 86-inchs

(6-inch) corn tortillas 1teaspoon

ground cumin 473milliliters

shredded iceberg lettuce 113grams

cup reduced-fat shredded Cheddar cheese 59milliliters

reduced-fat sour cream 118milliliters

finely chopped onion 59milliliters

picante sauce or salsa 1teaspoon

sugar 118milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.