4 Serves
87 Mins
19 g
119 g
12 g
Prepare the toppings by finely shredding lettuce and dicing onions using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Lettuce
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MexicanVitamin K
30 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
364 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
709 mg / 1,250 mgPotassium
600 mg / 4,700 mgSodium
1705 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
12 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
107 gAlcohol
0 g
Heat the vegetable oil in a frying pan over medium heat.
Fry the corn tortillas in the hot vegetable oil until golden and crispy, then remove with tongs and drain on paper towels.
In a separate saucepan, warm the refried beans over low heat, stirring occasionally with a wooden spoon.
Assemble the tostadas by spreading the warm beans onto the crispy tortillas, then top with the prepared lettuce, onions, and a dash of hot sauce.
Season the assembled tostadas with salt and pepper to taste before serving immediately.
Vegetable Oil
Corn Tortillas
Refried Beans
Hot Sauce
Salt
Black Pepper
Vitamin A
101 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
364 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
709 mg / 1,250 mgPotassium
600 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
5
g24
g14
g
Mexican
MexicanZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g