White Bean Tostada

1

PREP TIME

15 min

TOTAL TIME

25 min

Makes

4 Servings

White Bean Tostada

This Mexican-inspired vegetarian white bean tostada recipe will delight your kids.


Ingredients

  • 1 tbsp olive oil
  • 1/2 cup white onion , chopped
  • 2 tsp garlic , chopped
  • 1/4 tsp ground cumin
  • pinch hot-pepper flakes , optional
  • 2 540 mL cans white kidney beans , drained and rinsed
  • 3/4 cup water
  • 2 tbsp lemon juice

FOR TOPPINGS

  • 4 cups romaine lettuce , shredded
  • 2 cups cherry tomatoes , chopped
  • 1/4 cup red onion , chopped
  • 1/2 cup feta , crumbled
  • 1/4 cup cilantro leaves
  • corn tostada shells

Instructions

  • Heat olive oil in a frying pan over medium heat. Add onions and saute 2 minutes or until softened. Add garlic, cumin and chili flakes and saute 30 seconds or until fragrant.
  • Add beans to pan with water and lemon juice. Bring to a simmer and cook for 5 minutes or until water is reduced.
  • Serve beans hot with toppings (lettuce, tomatoes, red onion, feta and cilantro) in bowls so that everyone can build their tostada the way they like.

Nutrition (per serving)

  • Calories
  • 417,
  • Protein
  • 18 g,
  • Carbohydrates
  • 56 g,
  • Fat
  • 16 g,
  • Fibre
  • 18 g,
  • Sodium
  • 890 mg.

Tip:

For a non-vegetarian variation, top with shrimp! Toss 250g peeled large shrimp with 1 tsp olive oil, 1/2 tsp chopped garlic and a pinch of salt. Place on a baking sheet and broil 2-3 minutes or until pink and just cooked through.