Veggie Tostadas With Salad Greens

Veggie Tostadas Photo: Jan Smith


  • 2 (10-inch) 98% fat-free flour tortillas
  • 1 (16-ounce) can fat-free refried beans
  • 2 tablespoons enchilada sauce
  • 2 cups gourmet salad greens, divided
  • 1 cup diced plum tomato, divided
  • 1/4 cup chopped green onions, divided
  • 2 tablespoons sliced ripe olives, divided
  • 1 peeled avocado, cut into 12 wedges, divided
  • 1 tablespoon finely chopped bottled jalapeño pepper, divided
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese, divided


  1. Preheat broiler.

  2. Place a tortilla on a baking sheet, and broil for 1 minute on each side or until lightly browned. Repeat procedure with remaining tortilla.

  3. Combine beans and enchilada sauce in a small saucepan; cook over medium heat until hot. Spread half of bean mixture over each tortilla; top evenly with remaining ingredients.

    "My husband loves this dinner's Mexican flavors." -Barbara Mehlman, Los Angeles Get the Mexican tostada flavors without the grease and cholesterol. This healthy tostada is filled with heart-healthy unsaturated fats and fiber, which aids in digestion. It's great for any meal.
  • Yield: 4 servings (serving size: 1/2 tostada)

Nutritional Information

Calories per serving: 318
Caloriesfromfat per serving: 27%
Fat per serving: 9.8g
Saturated fat per serving: 1.9g
Monounsaturated fat per serving: 5.2g
Polyunsaturated fat per serving: 1.1g
Protein per serving: 14.3g
Carbohydrate per serving: 46g
Fiber per serving: 11.9g
Cholesterol per serving: 3mg
Iron per serving: 4.7mg
Sodium per serving: 924mg
Calcium per serving: 140mg

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