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.
Poblano Pepper and Pinto Bean Tostadas
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- 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
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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.
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.
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.
Build the tostadas by making a layer of bean and veggie mixture on the corn tortillas. Top with lettuce, tomatoes, cilantro, cheese, and salsa.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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