Bean Dip Tostadas
If you have roughly 13 minutes to spend in the kitchen, Bean Dip Tostadas might be an awesome gluten free and lacto ovo vegetarian recipe to try. This recipe serves 12 and costs 47 cents per serving. This hor d'oeuvre has 155 calories, 5g of protein, and 8g of fat per serving. Head to the store and pick up hot sauce, cilantro, olive oil, and a few other things to make it today. This recipe is liked by 50 foodies and cooks. The Super Bowl will be even more special with this recipe. It is a cheap recipe for fans of Mexican food. It is brought to you by Buns in My Oven. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Turkey and Bean Tostadas, Refried Bean Tostadas, and Chipotle Bean Tostadas.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 8 minutes
Ingredients:
1/2 cup grated cheddar cheese
cilantro, for serving
12 soft corn tortillas
4 ounces cream cheese, softened
Mexican hot sauce, for serving
6 teaspoons olive oil
16 ounce can Rosarita Traditional Refried Beans
10 ounce can Ro*Tel Original Diced Tomatoes and Green Chiles
Equipment:
oven
baking sheet
microwave
Cooking instruction summary:
Preheat oven to 400 degrees. Place corn tortillas on a large baking sheet and brush each side with olive oil. Bake for 3 minutes per side to crisp. While tortillas are baking, stir together the beans, Ro*Tel, and cream cheese until well combined. Place in the microwave for 2 minutes to warm. Spoon the bean dip onto the crisp tostada shells and top with the cheddar cheese. Return to the oven for 2 minutes to melt the cheese. Remove from the oven and top with Mexican hot sauce and cilantro before serving.
Step by step:
1. Preheat oven to 400 degrees.
2. Place corn tortillas on a large baking sheet and brush each side with olive oil.
3. Bake for 3 minutes per side to crisp. While tortillas are baking, stir together the beans, Ro*Tel, and cream cheese until well combined.
4. Place in the microwave for 2 minutes to warm. Spoon the bean dip onto the crisp tostada shells and top with the cheddar cheese. Return to the oven for 2 minutes to melt the cheese.
5. Remove from the oven and top with Mexican hot sauce and cilantro before serving.
Nutrition Information:
covered percent of daily need
