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:

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

Directions Step-By-Step

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.

About this Recipe

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