Rice and Bean Tostadas
Recipe from
Better Homes and Gardens
Quick-cooking brown rice, canned chili beans, shredded cheese, and purchased tostada shells make easy work of these tostadas. This dinner is ready in 30 minutes.
Servings:
Makes 4 servings.
Prep Time:
20 mins
Total Time:
30 mins
Ingredients
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1-1/2 cupswatersee savings
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1-1/2 cupsquick-cooking brown ricesee savings
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1/2 cupchopped onion (1 medium)see savings
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1 15-ounce canchili beans with chili gravysee savings
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1 8-ounce canwhole kernel corn, drainedsee savings
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8purchased tostada shellssee savings
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3 cupsshredded lettucesee savings
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1/2 cupshredded cheddar cheese (2 ounces)see savings
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1 cupquartered cherry tomatoessee savings
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Directions
1.
Preheat oven to 350 degrees F. In a large saucepan, bring water to boiling. Stir in rice and onion. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Stir. Cover and let stand for 5 minutes. Stir undrained chili beans and the corn into rice mixture. Heat through.
2.
Meanwhile, place tostada shells on a baking sheet. Bake for 5 minutes or until heated through.
3.
To assemble, place 2 tostada shells on each dinner plate. Top tostadas with shredded lettuce and the rice-bean mixture. Sprinkle with cheddar cheese and top with tomatoes. Makes 4 servings.
Nutrition information
Per serving: Calories 438, Total Fat 12 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 15 mg, Sodium 621 mg, Carbohydrate 70 g, Total Sugar 6 g, Fiber 11 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 17%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet.
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