Rice and Bean Tostadas

Quick-cooking brown rice, canned chili beans, shredded cheese, and purchased tostada shells make easy work of these tostadas. This dinner is ready in 30 minutes.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 10 mins 350°F

Rice and Bean Tostadas

Directions

  1. Preheat oven to 350 degrees F. In a large saucepan, bring water to boiling. Stir in rice and onion. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Stir. Cover and let stand for 5 minutes. Stir undrained chili beans and the corn into rice mixture. Heat through.
  2. Meanwhile, place tostada shells on a baking sheet. Bake for 5 minutes or until heated through.
  3. To assemble, place 2 tostada shells on each dinner plate. Top tostadas with shredded lettuce and the rice-bean mixture. Sprinkle with cheddar cheese and top with tomatoes. Makes 4 servings.
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Nutrition Facts (Rice and Bean Tostadas)

  • Per serving:
  • 438 kcal ,
  • 12 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 15 mg chol. ,
  • 621 mg sodium ,
  • 70 g carb. ,
  • 11 g fiber ,
  • 6 g sugar ,
  • 15 g pro.
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