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Pinto Beans and Rice Tostadas Recipe Image

Pinto Beans & Rice Tostadas

Ingredients

  • 8 tostada shells
  • 2 (15 oz) cans Glory Foods Pinto Beans and Rice; drained
  • 1 cup shredded cheddar cheese
  • 2/3 cup shredded lettuce
  • 1 large tomato; seeded and diced
  • 1 ripe avocado; diced
  • 8 teaspoons dairy sour cream
  • 1 jalapeno; sliced thin into rings
  • dried cilantro or parsley
  • fresh lime wedges for serving; optional
  • hot sauce for serving; optional

Directions

  1. Heat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and lay tostada shells on the paper.
  3. Divide the 2 cans of pinto beans and rice among 8 shells.
  4. Scatter cheese onto pinto beans and rice then bake for 4-5 minutes until cheese has melted (watch to make sure tostada shells do not burn).
  5. Remove from oven and scatter with lettuce, tomato and avocado.
  6. Place a dollop (1 teaspoon each) of sour cream into center of tostadas and garnish with jalapeño slices.
  7. Sprinkle with dried cilantro or parsley

Prep Time

15 minutes

Cook Time

4-5 minutes

Servings

4

Made With

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Pinto Beans and Rice Tostadas Recipe Image

Pinto Beans & Rice Tostadas

Prep Time

15 minutes

Cook Time

4-5 minutes

Servings

4

Ingredients

  • 8 tostada shells
  • 2 (15 oz) cans Glory Foods Pinto Beans and Rice; drained
  • 1 cup shredded cheddar cheese
  • 2/3 cup shredded lettuce
  • 1 large tomato; seeded and diced
  • 1 ripe avocado; diced
  • 8 teaspoons dairy sour cream
  • 1 jalapeno; sliced thin into rings
  • dried cilantro or parsley
  • fresh lime wedges for serving; optional
  • hot sauce for serving; optional

Directions

  1. Heat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and lay tostada shells on the paper.
  3. Divide the 2 cans of pinto beans and rice among 8 shells.
  4. Scatter cheese onto pinto beans and rice then bake for 4-5 minutes until cheese has melted (watch to make sure tostada shells do not burn).
  5. Remove from oven and scatter with lettuce, tomato and avocado.
  6. Place a dollop (1 teaspoon each) of sour cream into center of tostadas and garnish with jalapeño slices.
  7. Sprinkle with dried cilantro or parsley

Share This Recipe

Facebook
Twitter
Pinterest
Email
Print

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