Pinto Bean and Potato Tostadas

Name: Pinto Bean and Potato Tostadas
Cuisine: Latin American, Mexican
Ingredients: 1 bag tostadas; 4 small potatoes (diced); 1 can pinto beans (drained and rinsed); 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and pepper (to taste); Topping ideas: Shredded lettuce, sliced avocado, diced tomato, diced jalapeño, dairy-free/vegan cheese, lime juice, hot sauce

4 steps

Pinto Bean and Potato Tostadas are quick, easy, and delicious. Seasoned beans and potatoes piled high on shredded lettuce, topped with sliced avocado.

Updated at: Thu, 21 Nov 2024 12:24:57 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories1742.9 kcal (87%)

Total Fat59.9 g (86%)

Carbs271.5 g (104%)

Sugars9.3 g (10%)

Protein52.1 g (104%)

Sodium3771.3 mg (189%)

Fiber45.5 g (163%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 bagtostadas

1 tablespoonchili powder

1 ½ teaspoonsground cumin

½ teaspoonpaprika

¼ teaspoongarlic powder

¼ teaspoononion powder

Instructions

Step 1

Toss diced potatoes in a large skillet with a couple tablespoons of olive oil. Cook until soft.

Step 2

As potatoes cook, warm pinto beans in a small saucepan over low heat.

Step 3

Once potatoes are soft, season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir around so everything is coated. Continue to cook, as they crisp up slightly.

Step 4

To assemble, make a bed of shredded lettuce on a tostada. Scoop a serving of pinto beans and potatoes and place on top. Top with desired toppings and enjoy.

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