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Rice and Bean Tostadas ~ Layers of Tex-Mex toppings on crisp tortilla shells. Kids and adults love this easy and simple handheld dinner!

Rice and Bean Tostadas

Layers of Tex-Mex toppings on crisp tortilla shells. Kids and adults love this easy and simple handheld dinner!
5 from 13 votes
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Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Keyword: beans, quick and easy, rice, vegan, vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 240kcal
Author: Holly Gray

Ingredients

  • 8 tostada shells
  • 15- ounces canned refried black beans
  • 1/2 recipe Taco Rice or other prepared Mexican-style rice
  • 16 ounces shredded iceberg lettuce
  • 2 cups Cheddar cheese shredded
  • 2 Roma tomatoes seeded and chopped
  • 1 tablespoon cilantro chopped

Instructions

  • Arrange tostada shells on a flat work surface.
  • Stir the refried beans until smooth. Spread 2 tablespoons of refried beans to cover the surface of each tostada shell.
  • Spoon 2 tablespoons of prepared rice over the beans.
  • Top each tostada evenly with lettuce, cheese, and tomatoes.
  • Sprinkle with cilantro and serve.

Nutrition

Calories: 240kcal | Carbohydrates: 19g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 605mg | Potassium: 178mg | Fiber: 4g | Sugar: 3g | Vitamin A: 744IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 1mg
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