These tostadas have a fast bean spread instead of refried beans. The recipe makes twice the amount of spread that you'll need, so save the rest for a quick sandwich spread or for scooping up with toasted pita. Serve topped with chopped fresh cilantro, if desired.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2012
MethodRemove 1 tsp of the oil and set aside for tortillas. In bowl, combine remaining oil, lime juice, chili powder, cumin, salt and pepper. Add onion, red pepper and zucchini; toss to coat.
Reserving oil mixture, place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally and brushing with reserved oil mixture, until tender, about 10 minutes. Slice and set aside.
Bean Spread: Meanwhile, in small saucepan, heat together oil, garlic, chili powder and cumin over medium heat, stirring, until garlic is softened, about 1 minute.
Add beans, lime juice, pepper sauce, salt and pepper; cook, stirring and breaking beans apart with wooden spoon, until warmed through, about 2 minutes. Cover and keep warm.
Brush reserved oil over both sides of tortillas. Add to grill; grill, covered and turning once, until crisp, about3 minutes. To serve, top with bean spread, vegetables and avocado.
Nutritional facts Per serving: about
- Fibre 10 g
- Sodium 412 mg
- Sugars 9 g
- Protein 8 g
- Calories 332.0
- Total fat 17 g
- Potassium 793 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 41 g
- Iron 19.0
- Folate 60.0
- Calcium 5.0
- Vitamin A 22.0
- Vitamin C 108.0