Enjoy these vegetarian tostadas with only a few ingredients but lots of flavor!
teaspoons vegetable oil
cup diced butternut squash
cup diced red onion
cup canned black beans seasoned with cumin & chili spices, drained
Pillsbury™ frozen buttermilk or southern style biscuits (from 25-oz bag)
cup shredded Mexican cheese blend (1 oz)
Heat oven to 375°F. Spray cookie sheet with cooking spray.
In 8-inch skillet, heat oil over medium-high heat. Add squash and onion; cook 4 to 5 minutes or until squash is tender. Remove from heat; stir in black beans. Set aside.
Place frozen biscuits on microwavable plate. Microwave uncovered on High 15 seconds; turn over, and microwave about 10 seconds longer or until biscuits are softened.
Place biscuits on cookie sheet. Press each to 5-inch round. Spoon squash mixture evenly over biscuits.
Bake 10 minutes; sprinkle with cheese. Bake 5 to 8 minutes longer or until cheese is melted and biscuit edges are lightly browned.
Be sure to drain the black beans so the topping isn't too wet, but don't rinse them. We want the flavor of the sauce to come through.
This recipe can easily be doubled to make 4 servings!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.