Tempting Tostadas


Makes 4 servings

Serving Size: 1 tostada


  • 4 corn tortillas, 6-inch
  • 1 cup low-fat or fat-free refried beans
  • 3/4 cup shredded low-fat Monterey Jack cheese
  • 1 cup low-fat sour cream
  • 1 cup shredded lettuce
  • 1 cup shredded carrots
  • 1 cup salsa
  • Vegetable oil


  1. Wash hands and surfaces.
  2. Preheat oven to 375°F.
  3. Lightly brush both sides of tortilla with vegetable oil. Place tortillas on baking sheet. Bake 12-15 minutes or until crisp.
  4. Grate cheese and carrots. Shred lettuce.
  5. Spread 1/4 cup refried beans on each tortilla and top with 3 tablespoons of cheese.
  6. Bake until cheese melts, about 2 minutes.
  7. Top each tortilla with 1/4 cup sour cream, lettuce, carrots, and salsa.
  8. Refrigerate leftovers immediately.

Recipe from: K-State

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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