Whenever I am short on time but want something delicious and flavorful, I always think of tacos and tostadas. It's amazing how much flavor you can pack in in under 15 minutes. These quick and easy White Bean and Tomato Tostadas have just enough spice and are topped with a bright Cilantro Yogurt Sauce to balance the heat. Personally I like to stew the tomatoes a bit with the beans, but if you want a drier tostada you could just add fresh diced tomatoes on top. You could also serve these as a taco if you don't feel like baking the tostada shells.
White Bean and Tomato Tostadas with Cilantro Sauce
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- 8 U corn tortillas
- 2 cups canned white beans, drained and rinsed
- 2 cups tomatoes, diced
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. cumin
- Salt and pepper
- 2 cups lettuce, shredded
- 1/4 cup red onion, diced
- 1/4 cup queso fresco
- 2/3 cup nonfat plain Greek yogurt
- 1/2 cup cilantro
- 2 U garlic cloves
- 1 tsp. lime zest
Preheat the oven to 400 degrees. Place the tortillas directly on the oven rack and cook for 6-8 minutes or until browned and crispy.
Meanwhile, heat a nonstick skillet over medium heat. Add the white bean, tomatoes, chili powder, cumin, and paprika. Cook for 6-8 minutes until the tomatoes begin to break down. Season with salt and pepper as needed.
To make the cilantro sauce, blend together the cilantro, yogurt, garlic, lime zest, salt, and pepper.
Assemble the tostadas by layering on the bean mixture. Then top with lettuce, onion, queso fresco, and cilantro sauce.
* 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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