Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 11 Ratings
Source: Better Homes and Gardens


Recipe Summary test

35 mins
1 hr
10 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl mash half of the beans with a potato masher or pastry blender until well mashed. Add remaining beans, corn, corn chips, rice, onion, the 1/4 cup salsa, the chipotle peppers, cumin, and garlic.

  • Shape mixture into four 3-1/2-inch patties, about 3/4-inch thick. Place patties on a tray; cover and chill for at least 1 hour before cooking.

  • Brush both sides of patties with olive oil. Cook in a 12-inch skillet or on a griddle over medium heat for 10 minutes or until heated through, turning once. (To broil, preheat broiler. Place patties on the unheated rack of a broiler pan. Broil 4 inches from the heat for 10 minutes or until heated through, turning once.

  • Place some shredded cabbage on each tostada shell. Place the burgers over the cabbage and top with additional salsa, sour cream, cilantro, cheese, and avocado.

Nutrition Facts

362 calories; fat 17g; cholesterol 6mg; saturated fat 3g; carbohydrates 46g; mono fat 6g; poly fat 3g; trans fatty acid 1g; insoluble fiber 9g; sugars 3g; protein 14g; vitamin a 340.1IU; vitamin c 11.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 36.3mcg; vitamin b12 0.1mcg; sodium 600mg; potassium 529mg; calcium 232.2mg; iron 2.9mg.