Ingredients:
- 1/3 cup (1.3 oz) preshredded 2% reduced-fat mexican blend cheese
- 1/2 avocado, peeled and cut into 8 slices
- lime wedges (optional)
Directions:
- Place a baking sheet inside oven, and preheat oven to 350°.
- Lightly coat corn tortillas on both sides with cooking spray; place on preheated pan. Bake at 350° for 6 to 8 minutes or until crisp and golden. Cool tortillas on a wire rack.
- Heat beans in a small saucepan over low heat 5 minutes, stirring often. Combine lettuce, onions, and cilantro in a bowl; toss.
- Divide beans evenly among tortillas. Top each tostada with 1/2 cup lettuce mixture, 4 teaspoons cheese, 3 bell pepper rings, 2 avocado slices, 2 tablespoons pico de gallo, 1 tablespoon sour cream, and 1 1/2 teaspoons pepitas. Garnish with lime wedges, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.18 Kcal (599 kJ) | ||
| Calories from fat | 44.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Cholesterol | 1.29mg | 0% | |
| Sodium | 193mg | 8% | |
| Potassium | 306.86mg | 7% | |
| Total Carbs | 23.83g | 8% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 4.77g | 19% | |
| Protein | 4.07g | 8% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 0.9mg | 5% | |
| Calcium | 62.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 94.91 Kcal (397 kJ) | ||
| Calories from fat | 29.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 8% | |
|---|---|---|---|
| Cholesterol | 0.86mg | 0% | |
| Sodium | 127.94mg | 8% | |
| Potassium | 203.42mg | 7% | |
| Total Carbs | 15.8g | 8% | |
| Sugars | 3.21g | 19% | |
| Dietary Fiber | 3.16g | 19% | |
| Protein | 2.7g | 8% | |
| Vitamin C | 15.8mg | 40% | |
| Iron | 0.6mg | 5% | |
| Calcium | 41.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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