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Mexican Pita Tostadas

Mexican Pita Tostadas
  • Prep 15 min
  • Total 15 min
  • Servings 4
Enjoy your dinner with pita tostadas made with Progresso® black beans – perfect for Mexican cuisine that are ready in 15 minutes.
Updated December 1, 2010

Ingredients

  • 1 can (15 ounces) Progresso™ black beans, drained and 3 tablespoons liquid reserved
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/8 teaspoon ground red pepper (cayenne)
  • 4 white or whole wheat pita breads (6 inches in diameter)
  • 1 small bell pepper, chopped (1/2 cup)
  • 2 medium green onions, sliced (2 tablespoons)
  • 1 cup shredded Colby-Monterey Jack cheese (4 ounces)
  • 1/2 cup shredded lettuce
  • 1/4 cup chopped fresh cilantro
  • Salsa, if desired
  • Sour cream, if desired

Steps

  • 1
    Place beans, reserved bean liquid, cumin, chili powder and red pepper in blender or food processor. Cover and blend on high speed until smooth. Spread bean mixture on pita breads.
  • 2
    Top with bell pepper, onions, cheese, lettuce and cilantro. Serve with salsa. Garnish with sour cream.

  • Ground spices quickly lose their aroma and flavor, so buying them in small quantities is wise. Store spices in airtight containers in a cool, dark place for no more than about 6 months.
  • One 15-ounce can of vegetarian refried beans can be used in place of the black beans and spices. Just spread on pitas and continue with recipe.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
90
Total Fat
10g
Saturated Fat
6g
Cholesterol
25mg
Sodium
870mg
Total Carbohydrate
59g
Dietary Fiber
9g
Protein
21g
% Daily Value*:
Iron
34%
34%
Exchanges:
3 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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