SPICY TOSTADA CALORIES RECIPES

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SKINNY SPICY TOSTADAS RECIPE - BETTYCROCKER.COM



Skinny Spicy Tostadas Recipe - BettyCrocker.com image

76% less fat • 59% less sodium than the original recipe. This crispy, crunch munchy will take your taste buds south of the border, while keeping your tummy north of your waistline.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 9

4 6-inch corn tortillas
4 teaspoons olive oil
1 medium onion, chopped
1 cup canned black beans, rinsed and drained
1 cup chopped seeded tomato
1 cup shredded reduced-fat Monterey Jack, cheddar, or mozzarella cheese (4 ounces)
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 fresh jalapeño chile pepper, seeded and finely chopped

Steps:

  • Preheat oven to 425° F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.
  • Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
  • Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 260 , CarbohydrateContent 27 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 7 g, ProteinContent 12 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 3 g, TransFatContent 0 g

SKINNY SPICY TOSTADAS RECIPE - BETTYCROCKER.COM



Skinny Spicy Tostadas Recipe - BettyCrocker.com image

76% less fat • 59% less sodium than the original recipe. This crispy, crunch munchy will take your taste buds south of the border, while keeping your tummy north of your waistline.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 9

4 6-inch corn tortillas
4 teaspoons olive oil
1 medium onion, chopped
1 cup canned black beans, rinsed and drained
1 cup chopped seeded tomato
1 cup shredded reduced-fat Monterey Jack, cheddar, or mozzarella cheese (4 ounces)
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 fresh jalapeño chile pepper, seeded and finely chopped

Steps:

  • Preheat oven to 425° F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.
  • Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
  • Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.

Nutrition Facts : Calories 260 , CarbohydrateContent 27 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 7 g, ProteinContent 12 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 3 g, TransFatContent 0 g

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