Quick Black Bean and Green Chili Tostadas

Barbara Bakes

Ready in: 45 minutes
Servings: 8
Vegetarian
Gluten Free

Ingredients

  • 1 16 oz. can refried black beans
    Pasta and Rice;Canned and Jarred
  • 1 4 oz can mild chopped green chiles
    Produce
  • 1 8 oz. package PeakFection Guacamole
    Refrigerated
  • 2 cups shredded lettuce
    Produce
  • 1 14.5 oz. package PeakFection Salsa
    Pasta and Rice;Ethnic Foods
  • 1 cup shredded Mexican cheese blend
    Cheese
  • 8 5-inch white corn tortillas
    Bakery/Bread;Pasta and Rice;Ethnic Foods

Steps

  • Preheat oven to 250°. Lightly spray tortillas with cooking spray.
  • Bake until tortillas are crisp and starting to brown, about 5 minutes. In a microwave-safe bowl, combine refried beans and green chiles.
  • Heat covered for 1 to 2 minutes until the beans are warm.
  • Spread warm refried beans on crisp tortillas and top with lettuce, cheese, guacamole and salsa.
  • Serve immediately.

Nutrition

  • Calories: 229.38  cal  (11.47%)
  • Fat: 9.1  g  (14.0%)
  • Saturated Fat: 3.16  g  (19.78%)
  • Carbohydrates: 28.71  g  (9.57%)
  • Sugar: 3.63  g  (4.04%)
  • Cholesterol: 13.3  mg  (4.43%)
  • Sodium: 472.75  mg  (20.55%)
  • Protein: 11.05  g  (22.09%)
  • Fiber: 9.23  g  (36.9%)
  • Folate: 120.63  µg  (30.16%)
  • Vitamin C: 24.68  mg  (29.92%)
  • Phosphorus: 234.42  mg  (23.44%)
  • Manganese: 0.46  mg  (22.8%)
  • Magnesium: 75.52  mg  (18.88%)
  • Potassium: 598.83  mg  (17.11%)
  • Vitamin B6: 0.33  mg  (16.32%)
  • Calcium: 144.98  mg  (14.5%)
  • Vitamin B1: 0.21  mg  (14.11%)
  • Vitamin K: 14.78  µg  (14.08%)
  • Copper: 0.26  mg  (12.92%)
  • Vitamin A: 609.33  IU  (12.19%)
  • Iron: 2.06  mg  (11.43%)
  • Zinc: 1.62  mg  (10.77%)
  • Vitamin E: 1.43  mg  (9.5%)
  • Vitamin B2: 0.16  mg  (9.33%)
  • Vitamin B3: 1.82  mg  (9.08%)
  • Vitamin B5: 0.73  mg  (7.32%)
  • Selenium: 4.45  µg  (6.36%)
  • Vitamin B12: 0.17  µg  (2.87%)

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