Tostada Salad
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
| Recipe Yield | 14.12 oz |
| Number of Servings | 4 |
| Serving Size | 3.53 oz |
Ingredients
4 tortillas
corn tortillas
1 c
Black Beans
2 c
lettuce
2 medium
Tomatoes
1 medium
Avocado
1 small
red onion
1.00 bunch
Cilantro
1 medium
Lime
2 tbsp
olive oil
1 tsp
salt
1 tsp
pepper
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Cut the tortillas into quarters and brush them with olive oil. Sprinkle with salt and pepper.
Step 3
Place the tortilla quarters on a baking sheet and bake for 5-7 minutes until crispy and golden brown.
Step 4
In a large bowl, combine the black beans, lettuce, tomatoes, avocado, red onion, and cilantro. Squeeze lime juice over the mixture and drizzle with olive oil. Season with salt and pepper to taste.
Step 5
Divide the tortilla chips among serving plates. Top with the black bean and vegetable mixture. Serve immediately.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 8.825 kcal | 0.44% |
| Vitamin A | 0.706 IU | 0.08% |
| Monounsaturated Fat | 0.1765 g | 0% |
| Saturated Fat | 0.0706 g | 0.06% |
| Fat | 0.353 g | 0.25% |
| Carbohydrates | 1.059 g | 0.21% |
| Sodium | 14.12 mg | 2.82% |
| Fibers | 0.353 g | 0.93% |
| Sugars | 0.1059 g | 0% |
| Protein | 0.353 g | 0.42% |
| Vitamin C | 1.059 mg | 1.18% |
| Calcium | 0.2118 mg | 0.04% |
| Iron | 0.5295 mg | 0.11% |
| Potassium | 17.65 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0706 mg | 0.47% |
| Zinc | 0.0353 mg | 0.01% |
| Selenium | 0.0706 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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