Mexican Pita Tostadas

Name: Mexican Pita Tostadas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters small bell pepper, chopped; 425 grams can Progresso® black beans, drained and 3 tablespoons liquid reserved; 2 teaspoons chili powder; 113 grams cup shredded Colby-Monterey Jack cheese; 59 milliliters chopped fresh cilantro; 2 Tbsps medium green onions, sliced; 2 teaspoons ground cumin; 0 teaspoons ground red pepper (cayenne); 118 milliliters shredded lettuce; 4 6-inchs white or whole wheat pita breads (6 inches in diameter)

Mexican Pita Tostadas might be just the hor d'oeuvre you are searching for. This vegetarian recipe serves 4. One serving contains 224 calories, 14g of protein, and 10g of fat. From preparation to the plate, this recipe takes approximately 15 minutes. This recipe is typical of Mexican cuisine. Head to the store and pick up pita breads, ground cumin, chili powder, and a few other things to make it today.

Instructions

Place beans, reserved bean liquid, cumin, chili powder and red pepper in blender or food processor. Cover and blend on high speed until smooth.

Ingredients you will need

Chili Powder

Red Pepper

Beans

Cumin

Equipment you will use

Food Processor

Blender

Spread bean mixture on pita breads.

Ingredients you will need

Pita

Spread

Top with bell pepper, onions, cheese, lettuce and cilantro.

Ingredients you will need

Bell Pepper

Cilantro

Lettuce

Cheese

Onion

Serve with salsa.

Ingredients you will need

Salsa

Garnish with sour cream.

Ingredients you will need

Sour Cream

Equipment

Food Processor

Blender

Ingredients

Servings:

118milliliters

small bell pepper, chopped 425grams

can Progresso® black beans, drained and 3 tablespoons liquid reserved 2teaspoons

chili powder 113grams

cup shredded Colby-Monterey Jack cheese 59milliliters

chopped fresh cilantro 2Tbsps

medium green onions, sliced 2teaspoons

ground cumin 0teaspoons

ground red pepper (cayenne)118milliliters

shredded lettuce 46-inchs

white or whole wheat pita breads (6 inches in diameter)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.