Poblano Pepper and Pinto Bean Tostadas - Slender Kitchen
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Poblano Pepper and Pinto Bean Tostadas

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332
Calories 
56g
Carbs 
6g
Fat 
17g
Protein 
8
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

Recipe

Tostadas are one of my favorite quick weeknight meals. Not only can they be healthy and packed with good for you veggies and beans, they are packed with flavor and come together in under thirty minutes. While the combinations are virtually endless, lately I have been loving the simple combo of pinto beans, poblano peppers, and zucchini flavored with lots of spices. The result is slightly spicy and smoky which in my mind is exactly what you want in a tostada. From there, pile on the toppings, and you're ready to eat.

Prep Time

Poblano Pepper and Pinto Bean Tostadas

29
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 8 U corn tortillas
  • 2 tsp. olive oil
  • 2 cups canned pinto beans
  • 1 U zucchini chopped
  • 2 U poblano peppers, seeded and chopped
  • 1 U red onion, sliced thin
  • 2 U garlic cloves, minced
  • 1 tbsp. tomato paste
  • 2 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. coriander
  • Salt and pepper
  • 2 cups shredded lettuce
  • 2 U tomatoes, chopped
  • 1/4 cup cilantro
  • 1/2 cup reduced fat shredded cheese (or queso fresco)
  • 1/2 cup salsa

Nutritional Facts

Serving Size: 
2 tostadas
Amount Per Serving
Calories 332
Calories from Fat 59
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
6%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 4mg
1%
Sodium 548mg
24%
Total Carbohydrate 56g
19%
Dietary Fiber 7g
29%
Sugars 10g
Protein 17g

Directions

  1. Preheat the oven to 400 degrees. Place the tortillas directly on the oven rack and cook for 8-10 minutes until crisp to create the tostada shells.
  2. Heat the olive oil over medium high heat. Add the onions and peppers and cook for 4-5 minutes. Add the beans, zucchini, and garlic. Cook for 8-10 minutes until tender.
  3. Stir in the tomato paste, cumin, paprika, oregano, and coriander. Season with salt and pepper. Set aside one serving of beans and veggies for lunch.
  4. Build the tostadas by making a layer of bean and veggie mixture on the corn tortillas. Top with lettuce, tomatoes, cilantro, cheese, and salsa.
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Poblano Pepper and Pinto Bean Tostadas
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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