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Chili Vegetable Tostadas
Source: dLife

Crunchy tortilla baked with peppers, beans, and hominy then topped with cheddar, sour cream, and tomatoes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 229.9
Total Carbs 38.4 g
Dietary Fiber 8.4 g
Sugars 6.9 g
Total Fat 4.9 g
Saturated Fat 1.5 g
Unsaturated Fat 0.6 g
Potassium 180.1 mg
Protein 9.9 g
Sodium 498.0 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Meat , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Place a large nonstick skillet over medium-high heat and coat with cooking spray. Add the olive oil.
  2. When skillet is hot add the red pepper, onion, jalapeno, chili powder, cumin, and oregano. Continue sautéing until vegetables start to soften.
  3. Stir in the stewed tomatoes and beans and simmer on medium heat until most of the liquid has evaporated.
  4. Stir in the hominy and mash the beans slightly while mixing. Continue cooking until hominy is heated then remove from heat.
  5. Coat a baking sheet with cooking spray and lay out the corn tortillas on sheet. Bake tortillas for 6 minutes on each side at 350 degrees F.
  6. Place the toasted tortillas on plates and add 1/2 cup lettuce on top of each. Then add the bean mixture dividing evenly between the tortillas.
  7. Add 1 1/2 tablespoons cheese to each and then a dollop of sour cream and sprinkle with the chopped tomato, serve!

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