Tostada with beans
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 270, total fat 19 G., saturated fats 3 G., proteins 7 G., carbohydrates 20 G., fiber 5 G., cholesterol 10 mg, sodium 180 mg, sugar 4 G.
Serving size: 1 of 8 servings
Calories 270, total fat 19 G., saturated fats 3 G., proteins 7 G., carbohydrates 20 G., fiber 5 G., cholesterol 10 mg, sodium 180 mg, sugar 4 G.
A tostada is a crispy Mexican flatbread typically served with a variety of traditional Mexican toppings. You can easily make your own by frying small corn tortillas in oil until crispy. Each tostada is topped with chili con carne (chili), grated cheese, canned beans, tomato slices, roasted vegetables, and shredded lettuce. This is a great way to make an appetizer for several people when you only have a little chili left in the fridge. Drizzle with sour cream and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup frying oil, such as canola
- 4 corn tortillas
- 1 cup Cincinnati Chili Meat Sauce
- 1/2 cup grated cheddar
- 1 can (420 g) red beans, rinsed and drained
- 1/2 cup cooked onions and peppers from another recipe
- 1 cup chopped lettuce leaves
- 2 plum tomatoes, sliced
- 4 tbsp sour cream
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Recipes with similar ingredients: tortilla, meat sauce, red beans, sweet pepper, onions, leaf lettuce, plum tomatoes, sour cream
Cooking the dish according to the recipe:
- Heat canola oil in a medium skillet over medium-high heat. Once hot, fry the tortillas, one at a time, until golden brown and crispy, about 2 minutes per side. Transfer to a parchment-lined pan.
- In a medium saucepan, heat the reserved chili sauce.
Recipe Cincinnati Chili by Sandra Lee. - To serve, place the tortilla on a plate. Top with a quarter of each chili, cheese, beans, onion and pepper, lettuce, tomatoes, and sour cream. Repeat with the remaining ingredients.
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