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ROASTED VEGETABLE TOSTADAS

Tostadas are already delicious, try this way and eat more veggies in your day.


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SERVINGS

6


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INGREDIENTS

1 pkg. Isadora® low-fat refried beans
12 corn tortillas or use premade tostada shells, white, yellow or red
Vegetable oil spray
1 large onion, diced medium
1 large red bell pepper, diced medium
3 medium zucchini or yellow squash, diced medium
2 TBS. vegetable oil
½ teaspoon salt
4 oz. queso fresco, crumbled
½ cup sour cream
2 TBS. fresh lime juice
1 ½ teaspoons hot sauce
Slaw
1/2 small red or green cabbage, thinly sliced
1 small red onion, thinly sliced
½ cup cilantro, coarsely chopped
¼ cup vegetable oil
¼ cup cider vinegar (can use brine from pickled jalapeno if spicy flavor is desired)
Salt and pepper to taste

HOW TO COOK

Heat oven to 450° F.  Place tortillas on baking sheets and spray with vegetable oil spray.  Bake until lightly browned and crisp, about 10 minutes, rotating baking sheets midway through.  Place all the tostadas on one baking sheet, set aside but leave the oven on.

In a large bowl, toss together chopped onion, red bell pepper, and zucchini with 2 tablespoons of vegetable oil and ½ teaspoon salt.  Place on the emptied baking sheet and roast in the oven until vegetables are tender, about 10 minutes, stirring once or twice.

Combine slaw ingredients in a separate bowl.

Stir together sour cream and lime juice. Heat IsadoraÒ low-fat refried beans in a small saucepan.

To assemble:  on each tostada, spread about 2 tablespoons of IsadoraÒ refried beans and top with roasted vegetables.  Add crumbled queso fresco and slaw.  Drizzle with sour cream mixture. 

Where to Buy

Looking for your favorite Isadora Beans variety? Just click below to locate the nearest store...and go get them!

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flecha

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Frijoles Isadora flecha

A cup of beans has double the protein of one egg, with practically no fat at all.