Mini Tostadas

Mini Tostadas

Great for snacks or easy appetizers, these bean-and-cheese charmers go together fast.

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

40

appetizers

1
package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
Cooking spray
1
can (16 oz) Old El Paso® refried beans
8
medium green onions, sliced (1/2 cup)
2
cups finely shredded Mexican cheese blend (8 oz)
2/3
cup sour cream
  1. Place oven rack in lowest rack position; heat oven to 400°F. Spray one side of each tortilla with cooking spray. With 2 1/2-inch round cutter, cut 5 rounds from each tortilla (if desired, stack 2 tortillas to cut).
  2. On ungreased large cookie sheets, place tortilla rounds with sprayed sides down. Spread each round with beans. Set aside 1 tablespoon of the onions. Sprinkle rounds with remaining onions and cheese.
  3. Bake on lowest oven rack 11 to 13 minutes or until bottoms are crisp and cheese is melted and bubbly. Top each with about 1 teaspoon sour cream and some of the reserved onions.
Makes 40 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Shredded Cheddar or Colby-Monterey Jack cheese can be used in place of the Mexican cheese.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 50
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 110mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.