Vegetarian Tostadas for Two

  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 2

Ingredients

2
teaspoons vegetable oil
2/3
cup diced butternut squash
1/4
cup diced red onion
1/4
cup canned black beans seasoned with cumin & chili spices, drained
2
Pillsbury™ frozen buttermilk or southern style biscuits (from 25-oz bag)
1/4
cup shredded Mexican cheese blend (1 oz)

Steps

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  • 1
    Heat oven to 375°F. Spray cookie sheet with cooking spray.
  • 2
    In 8-inch skillet, heat oil over medium-high heat. Add squash and onion; cook 4 to 5 minutes or until squash is tender. Remove from heat; stir in black beans. Set aside.
  • 3
    Place frozen biscuits on microwavable plate. Microwave uncovered on High 15 seconds; turn over, and microwave about 10 seconds longer or until biscuits are softened.
  • 4
    Place biscuits on cookie sheet. Press each to 5-inch round. Spoon squash mixture evenly over biscuits.
  • 5
    Bake 10 minutes; sprinkle with cheese. Bake 5 to 8 minutes longer or until cheese is melted and biscuit edges are lightly browned.

Notes









Tips

Expert Tips

  • Be sure to drain the black beans so the topping isn't too wet, but don't rinse them. We want the flavor of the sauce to come through.
  • This recipe can easily be doubled to make 4 servings!

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
5g
27%
Trans Fat
7g
Cholesterol
15mg
5%
Sodium
710mg
30%
Potassium
160mg
4%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
14%
Sugars
2g
Protein
10g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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