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Ingredients
- BAKE:
- Makes 2 servings
- Total time: 20 minutes
- 2 corn tortillas (6-inch), brushed with bacon drippings or olive oil, seasoned with salt, and halved
- SAUTÉ:
- 1/2 cup canned pinto beans, drained and rinsed
- 1/4 tsp. dried oregano
- 1/4 tsp. granulated garlic
- 2 tsp. bacon drippings or olive oil
- 3 Tbsp. purchased salsa
- 2/3 cup shredded quesadilla jalapeño cheese
- Chopped fresh cilantro
Preparation
Step 1
Preheat oven to 350°. Bake tortillas on a baking sheet until crisp, 10 minutes; cool.
Sauté beans, oregano, and garlic in 2 tsp. drippings in a saucepan over medium-high heat until beans are heated through, 1–2 minutes. Add salsa and mash beans until smooth.
Preheat broiler to high with rack 3–4 inches from element. Spread beans on tostadas, top with cheese, then broil until cheese melts, 2 minutes.
Per serving: 353 cal; 21g total fat (9g sat); 46mg chol; 674mg sodium; 25g carb; 4g fiber; 13g protein