Tostada Compuestas, My Diabetic Version

Annacia *

By
@Annacia

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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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

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.

2Heat beans in a small saucepand over medium heat; drain off liquid, and set beans aside.

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.

4Spoon meat mixture, beans, tomatos, lettuce, avocado, and cheese on warm tortillas. Serve with taco sauce and sour cream.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy