Southwest Tostadas

3 Min.
30 Min.
4-6
Ingredients
Ingredients for Filling
1
tablespoon vegetable oil
1 tablespoon vegetable oil
1
small diced onion
1 small diced onion
½
teaspoon minced garlic
½ teaspoon minced garlic
1
cup diced roasted red peppers
1 cup diced roasted red peppers
1
(15-ounce) can Bush’s® Black Beans, drained and rinsed
1 (15-ounce) can Bush’s® Black Beans, drained and rinsed
1
(15-ounce) can corn, drained and rinsed
1 (15-ounce) can corn, drained and rinsed
1
(14.5-ounce) can petite diced tomatoes, drained
1 (14.5-ounce) can petite diced tomatoes, drained
1
teaspoon Better Than Bouillon® Vegetarian No Chicken Base
1 teaspoon Better Than Bouillon® Vegetarian No Chicken Base
2
teaspoons chopped cilantro
2 teaspoons chopped cilantro
1
(8-ounce) package shredded cheddar cheese, optional
1 (8-ounce) package shredded cheddar cheese, optional
8
(6-inch) corn tostadas
8 (6-inch) corn tostadas
Ingredients for Sauce, optional
1
(6-ounce) can tomato paste
1 (6-ounce) can tomato paste
cups water
1½ cups water
1
teaspoon ground cumin
1 teaspoon ground cumin
2
teaspoons Better Than Bouillon® Vegetarian No Chicken Base
2 teaspoons Better Than Bouillon® Vegetarian No Chicken Base
Directions
  1. Add the oil to a large sauté pan over medium high heat. Add the onions and cook for 3 minutes. Add the garlic, roasted peppers, black beans, corn, tomatoes and Vegetarian No Chicken Base. Let cook for 5 minutes. Add cilantro and stir to combine.
  2. Scoop ¼ cup of filling on a corn tostada and serve immediately.
  3. Add the tomato paste, water, cumin and Vegetarian No Chicken Base to a small saucepan. Stir to combine. Simmer for 8 minutes.
  4. Sprinkle with cheddar cheese and place on a baking sheet. Repeat with the remaining tostadas. Place baking sheet in oven and let cheese melt for 2 minutes.
  5. Drizzle the sauce over the tostadas and serve immediately.
Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Roasted Chicken Base.

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