Tex-Mex Tostadas (Lower Fat)

"Taken from the "Heart Heathy" cookbook, a lighter version of an old favorite."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by jonesies photo by jonesies
Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Preheat oven to 450 degrees. Place tortillas on baking sheet; coat both sides with cooking spray. bake 5 minutes or until lightly browned and crisp. Remove; set aside.
  • Coat large nonstick skillet with cooking spray. Add bell pepper, cook and stir 4 minutes. Add chicken, garlic, chili powder and cumin; cook and stir 4 minutes or until chicken is no longer pink in center. Add 1/4 cup salsa and green onions; cook and stir 1 minute. Remove skillet from heat; set aside.
  • Combine refried beans and remaining 1/4 cup salsa in a microwavable bowl. Cook uncovered at high 1 1/2 minutes or until beans are heated through.
  • Spread bean mixture evenly over tortillas. Spoon chicken mixture and tomato over bean mixture. Garnish with sour cream and add shredded lettuce if you desire.

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Reviews

  1. Full marks even though I used ground beef style veggie crumbles to make these vegetarian, which I'm trying to do more often these days. I've always loved Mexican foods and this is a great way to get that TexMex flavor without the all of that attending fat. How can you bet a top notch yum factor that is still healthy eating!
     
  2. This was really yummy! I used a corn tortilla & baked it for 400 for 10 minutes till it was nice & crispy. I only made one tostada (for me!) & used 2 tbsp salsa in the meat and 1 tbsp for the beans. I didn't use any tomato or green pepper-didn't have any! I added a little reduced fat mexican cheese & a little more of the seasonings-personal taste! Thank u for sharing this; will make again!
     
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