Crispy Bean and Cheese Tostadas with Corn Salad
Golden crispy tostada shells piled high with warm, cheesy refried beans, vibrant corn salad, and fresh avocado for a quick and satisfying meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 1
- Cuisine: Latin
- Difficulty: Easy
- Cost: $3.69/serving
Dietary
- Nut-Free
- Egg-Free
- Vegetarian
- High-Fiber
- Pescatarian
- High-Protein
Tags
- quick
- healthy
- savory
- fresh
- kid-friendly
- budget-friendly
Ingredients
- 2 tostada shells
- 0.5 cup canned refried beans
- 0.5 cup cheddar cheese
- 0.5 cup frozen corn (thawed)
- 0.25 cup red onion (diced)
- 0.5 tablespoon lime juice
- 1 tablespoon fresh cilantro (chopped)
- 0.25 teaspoon salt
- 0.25 avocado (sliced, for topping)
Instructions
- Preheat oven to 350°F. Arrange tostada shells on a baking sheet and bake for 3-5 minutes, or until lightly crisp. Alternatively, lightly pan-fry in a dry skillet for 1-2 minutes per side.
- While tostadas crisp, warm the refried beans in a small saucepan over medium-low heat or in the microwave.
- In a small bowl, combine thawed frozen corn, diced red onion, lime juice, chopped fresh cilantro, and salt for the corn salad. Stir well.
- Once tostadas are ready, spread a thin layer of warm refried beans over each shell. Sprinkle with shredded cheddar cheese.
- Return tostadas to the oven or skillet for 1-2 minutes, just until cheese is melted.
- Top the cheesy tostadas with a generous scoop of the quick corn salad and sliced avocado.
Nutrition (per serving)
- Calories: 610
- Protein: 28.5 g
- Carbohydrates: 72.8 g
- Fat: 24.3 g
- Fiber: 15.1 g
- Sodium: 1350 mg
- Saturated Fat: 9.2 g
- Sugar: 7.8 g
- Cholesterol: 35 mg