| Cook Time | 30 minutes |
| Servings |
servings
|
- 8 whole wheat tortillas
- 1 cup refried beans canned or homemade
- 1/2 cup black beans
- 1 avocado diced
- 1/4 cup frozen corn kernels no need to thaw
- 1/4 cup sliced black olives or use sausage, pepperoni or chorizo
- 1/2 cup shredded Cheddar cheese, or use Mexican blend, Monterey Jack or Pepper Jack
Ingredients
|
- Preheat the oven to 425 degrees. Line two large baking sheet with silicone baking mats or nonstick cooking spray.
- Put the tortillas on the baking sheets, spread a thin layer of refried beans on each (about 2 Tbsp. per tortilla), and top each tortilla with about 1 Tbsp. beans, 1 Tbsp. avocado, 1 tsp. corn, 1 tsp. olives and 1 Tbsp. cheese (we liked them best when spread lightly with the refried beans and not overloaded with toppings).
- Bake them for about 10 minutes until the tortillas get browned and crunchy. Serve immediately.
Do Ahead or Delegate: Make the refried beans if preparing your own, slice the olives or sausage if necessary (and refrigerate the sausage), shred the cheese if necessary and refrigerate.
Scramble Flavor Booster: Drizzle a little hot sauce, such as Tabasco, or fresh lime juice, or sprinkle some crushed red pepper flakes on the tostadas at the table.
Tip: Avocados are so heart-healthy, that they're good for your mood. The monounsaturated fat actually gives your spirits a lift! There are so many ways to enjoy avocados, but one of my favorites is slathered onto whole grain toast with a little lemon juice and sea salt.
Nutritional Information Per Serving (% based upon daily values): Calories 242, Total Fat: 11g, 16.5%; Saturated Fat: 2g, 9%; Cholesterol: 8mg, 2.5%; Sodium: 267mg, 12%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 7g, 27.5%; Sugar: 2g; Protein: 8g
Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
[…] Use the refried beans in burritos, quesadillas, nachos, as a dip for tortilla chips or vegetables, or for Mexican Pizza. […]