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Bean and Cheese Tostadas
A combination of giant nachos and tossed salad, these yummy tostadas require knives and forks. To make this recipe vegan, simply leave out the cheese.
Ingredients
  • no-salt-added pinto beans (rinsed and drained)
  • 1 (14.5-oz) can
  • water
  • ¼ cup
  • chili powder
  • 2 tsp
  • ground cumin
  • 1 tsp
  • garlic (minced)
  • 1 clove
  • hot sauce
  • ¼ tsp
  • 6-inch corn tortillas
  • 4
  • reduced-fat shredded cheddar or Mexican-style cheese
  • ½ cup
  • shredded romaine lettuce
  • 2 cup
  • grape or cherry tomatoes (halved)
  • 4 oz
  • finely chopped red onion
  • ⅓ cup
  • chopped fresh cilantro
  • ¼ cup
  • lime juice
  • 1 tbsp
  • olive oil
  • 2 tsp
  • salt
  • ¼ tsp
Note: Ingredients may have been altered from the original.
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