The problem with your weekly Mexican tostada night is that the dish is often high in fat, calories, and sodium. But it doesn’t have to be. Here’s a great healthy recipe that incorporates the delicious Mexican flavors you love while cutting the grease and the caloric punch. Added bonus: This recipe is chock-full of vitamin-rich vegetables, it’s high in fiber, and it provides plenty of vegetarian protein. Plus, if you round the meal out with our delicious pico de gallo and guacamole (two superfood-dense toppings), you’ll get the added anti-cancer benefits of the antioxidant lycopene and the healthy fats of avocado. Watch the video for a step-by-step guide on how it’s made.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, zucchini, and bell pepper to pan. Sauté 3 to 5 minutes or until vegetables are tender. Spoon about 3/4 cup vegetable mixture over black bean mixture on each tostada. Top with lettuce, salsa, and cheese.

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Nutrition Facts

215 calories; calories from fat 12%; fat 2.8g; saturated fat 1.1g; mono fat 0.2g; poly fat 0.7g; protein 13g; carbohydrates 38.7g; fiber 10.5g; cholesterol 5mg; iron 3.4mg; sodium 404mg; calcium 172mg.