Well Plated · by Erin Clarke★ 5.0 (3)
Bean Tostada
NUTRITION · PER SERVING10M COOK
CAL 21%·PRO 31%
CARBS 53G51% OF CAL
17G FIBER0G ADDED0G INTRINSIC24G OTHER12G TOTAL SUGAR
FAT 18G39% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked black bean tostadas topped with avocado, cabbage, cheese, salsa, and cilantro. A quick, easy vegetarian main that's ready in 10 minutes.
mainmexicantacobeans🍪 sheet pan🥄 saucepan🔥 ovengluten freeveganvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 corn tortillas ((6-inch))
- 1 tablespoon extra-virgin olive oil
- 1/2 small red onion
- 1/4 teaspoon kosher salt
- 1 can reduced-sodium black beans ((15 ounces) rinsed and drained)
- 1/3 cup prepared salsa (plus additional for serving)
- Diced avocado
- Diced red onion
- Sliced cabbage
- Shredded cheese ((I used queso fresco))
- Sour cream (or plain Greek yogurt)
- Salsa
- Diced tomatoes
- Jalapeño slices
- Fresh cilantro
- Freshly squeezed lime juice
At a glance
PER SERVING · TIME 10M
CAL 21%·PRO 31%
CARBS 53G51% OF CAL
17G FIBER0G ADDED0G INTRINSIC24G OTHER12G TOTAL SUGAR
FAT 18G39% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4m
- Cook
- 6m
- Sodium
- 1161mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1095mg
- Calcium
- 281mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 4M
- SODIUM
- 1161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.