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