Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Roasted Chicken Base.
Southwest Tostadas
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Prep:
3 min. -
Cook:
30 min. -
Serves:
4-6
Recipes
Recipe tags: no-chicken base, easy difficulty, lunch, vegetarian, skillet
Ingredients
Ingredients for Sauce, optional
| Quantity | Ingredient |
|---|---|
| 1 can | (6-ounce) tomato paste |
| 1½ cups | water |
| 1 tsp | ground cumin |
| 2 tsp | Better Than Bouillon® Vegetarian No Chicken Base |
Ingredients for Filling
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | vegetable oil |
| 1 | small diced onion |
| ½ tsp | minced garlic |
| 1 cup | diced roasted red peppers |
| 1 can | (15-ounce) Bush’s® Black Beans, drained and rinsed |
| 1 can | (15-ounce) corn, drained and rinsed |
| 1 can | (14.5-ounce) petite diced tomatoes, drained |
| 1 tsp | Better Than Bouillon® Vegetarian No Chicken Base |
| 2 tsp | chopped cilantro |
| 1 pkg | (8-ounce) shredded cheddar cheese, optional |
| 8 | (6-inch) corn tostadas |
Directions
Directions for Ingredients for Sauce, optional
-
1
Add the tomato paste, water, cumin and Vegetarian No Chicken Base to a small saucepan. Stir to combine. Simmer for 8 minutes and set aside.
-
2
Sprinkle tostada with a pinch of 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.
Directions for Ingredients for Filling
-
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
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.
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3
Scoop ¼ cup of filling onto tostadas. Drizzle with sauce (optional) and serve immediately.
Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Roasted Chicken Base.