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Poblano Pepper and Pinto Bean Tostadas

By Kristen Mccaffrey Dec 15, 2015

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source: slenderkitchen.com

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321

Calories

54g

Carbs

Fat

16g

Protein

Weight Watchers^® SmartPoints™

(8 PointsPlus^®)

Recipes Content

Recipe

350 Calories, Grain and Legume, Kid Friendly, Mexican, Quick and Easy, Vegetable

Dinner

Low Carb, Vegetarian, Weight Watchers^®

Rating: 0 - 0 comments

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

Prep Time:

5 min

Cook Time:

20 min

Total Time:

25 MINUTES

Ingredients

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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Nutritional Facts

Serving Size:

2 tostadas

Amount Per Serving

Calories 321

Calories from Fat 58

% Daily Value *

Total Fat 6g

10%

Saturated Fat 1g

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 4mg

Sodium 545mg

24%

Total Carbohydrate 54g

18%

Dietary Fiber 8g

31%

Sugars 7g

Protein 16g

Directions

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.

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