Mexican Pita Tostadas

  • Prep 15 min
  • Total 15 min
  • Servings 4

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

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
90
% Daily Value
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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