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Mushroom, Broccoli, and Bean Tostadas
Source: dLife

Corn tortillas topped with beans, cheese, and vegetables.

Prep Time: 18 minutes
Cook Time: 7 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 372.3
Total Carbs 37.6 g
Dietary Fiber 9.1 g
Sugars 5.2 g
Total Fat 9.0 g
Saturated Fat 5.1 g
Unsaturated Fat 0.7 g
Potassium 292.9 mg
Protein 37.0 g
Sodium 1746.0 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 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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1 each  cooking spray
1 1/2 cup  fresh mushroom slices
1 1/2 cup  fresh broccoli florets
1 cup  shredded carrots
1 cup  picante sauce
2 tbsp  cold water
16 oz  fat free refried beans
4 each  medium corn tortilla
1 cup  low fat cheddar cheese, shredded
1 1/2 tbsp  fat free sour cream
0 1/4 cup  fresh cilantro
  1. Spray a nonstick skillet with the cooking spray and heat over medium-high. Put the mushrooms, broccoli, carrot, 1 cup picante sauce, and the water in the skillet. Simmer, covered, for about 7 minutes.
  2. Prepare the beans in accordance with the directions on the package.
  3. Preheat the broiler.
  4. Set the tortillas on a baking sheet. Broil for 1 minute then flip over and broil for another minute.
  5. Put the tortillas on 4 plates. Top each with the beans, mushroom mixture, cheese, sour cream, cilantro, and remaining picante sauce.

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