Cheesy Black Bean Tostadas
Bell Pepper-Lime Slaw
Ingredients
- 4 tostada shells
- ¾ cup shredded 75% reduced-fat sharp white Cheddar cheese
- 1 cup light in sodium vegetarian refried black beans
- 1 small shallot, minced
- ½ tsp ground cumin
- ½ tsp chili powder
Instructions
- Preheat oven to 400°F. Place tostada shells on a baking sheet; sprinkle with cheese, and bake 1 to 2 minutes or until cheese melts.
- Meanwhile, stir together beans, shallot, cumin, and chili powder in a microwavable bowl; cover and microwave on HIGH 1 to 2 minutes or until thoroughly heated.
- Top tortillas with bean mixture and Bell Pepper-Lime Slaw recipe.
Side Dish Ingredients
- ½ (16-oz) pkg tricolor coleslaw
- ½ red bell pepper, thinly sliced
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
- 1½ Tbsp olive oil
- 1 Tbsp honey
- ⅛ tsp salt
Side Dish Instructions
- Combine slaw, bell pepper, and cilantro in a bowl. Whisk together lime juice, oil, honey, and salt; drizzle over slaw.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
216
|
80
|
296
|
| Fat (g) | 7 | 5 | 12 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 12 | 1 | 13 |
| Carb (g) | 25 | 9 | 34 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 393 | 87 | 480 |
Diabetic Lunch Meal Plan
This recipe selected from the eMeals Diabetic Lunch Meal Plan.
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