tostada compuestas, my diabetic version
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.
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yield
6 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For tostada compuestas, my diabetic version
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1 lbveggie crunbles (or ground beef)
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2 tspmexican seasoning
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1/2onion, chopped
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1garlic clove, minced
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1/2 tspchili powder
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1/2 tspsalt
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1/2(16 ounce) can black beans
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6(10 inch) flour tortillas
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vegetable oil
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1large tomato, chopped
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1small head iceberg lettuce, shredded
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1large avocado, peeled and chopped
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1 cshredded sharp cheddar cheese
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taco sauce
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sour cream, fat free
How To Make tostada compuestas, my diabetic version
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1Combine 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.
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2Heat beans in a small saucepand over medium heat; drain off liquid, and set beans aside.
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3Fry 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.
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4Spoon meat mixture, beans, tomatos, lettuce, avocado, and cheese on warm tortillas. Serve with taco sauce and sour cream.
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