Fiesta Time: Easy and Healthy Tostadas!

Pinto Bean and Pepper Jack Cheese Tostadas with Roasted Corn and Fresh Pico De Gallo

Ingredients

2 White Corn Tortillas

1 Cup Re-fried Pinto Beans

2 oz. Pepper Jack Cheese, Shredded

½ Cup Frozen Corn

1 TBSP Olive Oil

1 ½ Cups Romaine Lettuce, Shredded

2 TBSP All Natural Sour Cream

 

For the Pico De Gallo

2 Roma Tomatoes, Chopped

½ Yellow Onion, Chopped

5 Springs Cilantro, Chopped

½ Jalapeno Pepper, Chopped

1 TBSP Lemon Juice

¼ TBSP Sea Salt

Instructions

1)      Preheat oven to 375.

2)      Brush tortillas very lightly with Olive Oil on both sides.

3)      Place tortillas directly on oven rack for 6-7 minutes.

4)      Take tortillas out of oven and place on a baking sheet.

5)      While tortillas are in oven, heat remaining olive oil in skillet and roast corn until slightly blackened.

6)      Top tortillas with beans and then cheese.

7)      Place tortillas, on pan, back into the oven for 3-4 minutes, until cheese is melted.

8)      While the tortillas finish up in the oven, mix together all ingredients for pico de gallo.

9)      Remove tostadas from oven and plate them.

10)   Top tostadas with roasted corn.

11)   Then top with romaine, pico de gallo and sour cream.

12)   Serve immediately.

Serves 2

Nutrition Info Per Serving: Calories: 470, Fat: 18g, Carbs: 56g, Protein: 22g, Fiber: 9g

If you have the time, making your own re-fried beans would be smart and a very healthy alternative. I used a can of all natural.

These would also be incredible with some homemade guacamole.