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Delicious and healthy, plus packed with super foods: vegetables tostada

Vegetable Tostada: start with dishes full of your favorite toppings.
Vegetable Tostada: start with dishes full of your favorite toppings.
Kimberley O'Dea and Google Images

Dinner doesn’t get much better than with this tasty and healthy dish. Using low fat, low sodium and fresh ingredients; you will have a favorable dinner you can add to your diet menu. Lose weight and enjoy what you crave.

Vegetable Tostada

1 lb sweet potatoes, peeled and diced into cubes

1 1/2 Tbsp olive oil, divided

12 corn tortillas

1 medium onion, diced

1 1/2 Tbsp dark chili powder

1/2 Tsp group cumin

1 cup thawed frozen corn

1 cup roasted red peppers

1 can low sodium black beans, rinsed and drained

2 cups cooked short grain brown rice

1 can enchilada sauce

1 cup shredded low fat pepper jack cheese, divided

1 avocado, thinly sliced

1 scallion, chopped

6 sprigs fresh cilantro

1. Heat oven to 300 degrees. In a bowl, toss potatoes in 1 Tbsp oil; spread on a baking sheet. Bake until potatoes are soft and browned, about 23 minutes.

2. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 Tbsp oil.

3. Add onion, chili powder, chipotle and cumin. Cook until onion is tender, about 4 minutes. Add corn, peppers, and black beans. Cook for about 4 more minutes.

4. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan. Cook mixture for about 5 minutes.

5. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture. Bake for about 6 minutes.

6. Divide avocado, scallion and cilantro among enchiladas.

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