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tostada compuestas, my diabetic version

review
Private Recipe by
Annacia *
Moose Jaw, SK

To make this more diabetic friendly I used veggie crumbles in place of the beef and added a good dose of Mexican Seasoning. No kidney beans on hand so I used black beans. All else was pretty much as ask for with fat free sour cream and spicy salsa.

yield 6 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For tostada compuestas, my diabetic version

  • 1 lb
    veggie crunbles (or ground beef)
  • 2 tsp
    mexican seasoning
  • 1/2
    onion, chopped
  • 1
    garlic clove, minced
  • 1/2 tsp
    chili powder
  • 1/2 tsp
    salt
  • 1/2
    (16 ounce) can black beans
  • 6
    (10 inch) flour tortillas
  • vegetable oil
  • 1
    large tomato, chopped
  • 1
    small head iceberg lettuce, shredded
  • 1
    large avocado, peeled and chopped
  • 1 c
    shredded sharp cheddar cheese
  • taco sauce
  • sour cream, fat free

How To Make tostada compuestas, my diabetic version

  • 1
    Combine ground beef, mexican seasoning, onion and garlic in a skillet; cook until beef is browned, stirring to crumble meat. Drain off pan drippings. Stir in chili powder and salt; set aside.
  • 2
    Heat beans in a small saucepand over medium heat; drain off liquid, and set beans aside.
  • 3
    Fry tortillas, one at a time, in 1/4 inch hot oil (375 degrees) 20 to 30 seconds on each side or until crisp and golden brown. Drain on paper towels.
  • 4
    Spoon meat mixture, beans, tomatos, lettuce, avocado, and cheese on warm tortillas. Serve with taco sauce and sour cream.
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