Pinto Bean and Potato Tostadas

Pinto Bean and Potato Tostadas are quick, easy, and vegan, and delicious. Seasoned beans and potatoes piled high on shredded lettuce, topped with sliced avocado. I hesitate to label this as a lunch OR dinner recipe because it really can be both. I love creating recipes that serve as a meal for 2, or 4, or have leftovers for days!

Author: The Urben Life

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 466 kcal per serving

Ingredients

1 bag - tostadas
4 - potatoes
1 can - pinto beans
1 tbsp - chili powder
1 ½ teaspoons - ground cumin
½ tsp - paprika
¼ tsp - garlic powder
¼ tsp - onion powder
Salt and pepper
shredded lettuce
avocado
jalapeño
lime juice
hot sauce

Instructions

Toss diced potatoes in a large skillet with a couple tablespoons of olive oil. Cook until soft.
As potatoes cook, warm pinto beans in a small saucepan over low heat.
Once potatoes are soft, season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir around so everything is coated. Continue to cook, as they crisp up slightly.
To assemble, make a bed of shredded lettuce on a tostada. Scoop a serving of pinto beans and potatoes and place on top. Top with desired toppings and enjoy.

Nutrition