Looking for a healthy way to enjoy Mexican tostadas? This easy recipe is your answer! We bake the corn tortillas until they're perfectly crisp, with no frying needed, to keep them light and low in calories. Topped with hearty black beans, fresh zucchini, and juicy tomatoes, these tostadas are a delicious and satisfying meal perfect for a quick weeknight dinner.
Tostadas can be a very healthy choice, especially when prepared like this recipe. By baking the tortillas instead of frying them and using toppings like fresh vegetables and beans, you get a meal that is low in fat and high in fiber.
The healthiest tostadas are typically those with baked shells, lean protein sources (like beans, grilled chicken, or fish), and plenty of fresh vegetable toppings like lettuce, tomato, and avocado. Avoiding heavy cheese and sour cream also helps keep them light.
A tortilla is a soft, thin flatbread, usually made from corn or wheat. A tostada is a tortilla that has been baked or fried until it becomes firm and crispy, turning it into a flat, crunchy base for various toppings.
More delicious meal inspiration, from zesty fish tacos, to a healthier option for crowd-pleasing nachos, to the classic comfort of warming black bean soup, and more.
These lighter takes on Mexican classics are vibrant, versatile, and perfect accompaniments or toppings for your favorite meals.
Recipe yields 8 servings
Preheat oven to 400°. Arrange tortillas on 2 baking sheets and toast in oven until crisp, about 5 minutes. Remove from baking sheets.
Lightly spray baking sheets with nonstick cooking spray. Spread beans and onion on one and zucchini and jalapeños on the other. Lightly coat vegetables with cooking spray, season with the black pepper and roast until golden, 12 to 15 minutes.
Transfer half the beans and onion to a bowl with the water and mash beans with the back of a fork until smooth. (Add more water to reach desired consistency, if necessary.) Spread mixture onto tortillas.
Toss remaining beans and onion with zucchini, jalapeños and corn and divide among tortillas. Top each tostada with tomatoes, cilantro, cheese, scallions and avocado. Serve with lime wedges, if desired.
For a non-vegetarian option, top with shredded rotisserie chicken, grilled shrimp, or lean ground turkey.
Pinto beans or fat free refried beans work just as well as black beans.
If you like more heat, keep some of the seeds in the jalapeño or add a dash of your favorite hot sauce.
Feel free to use any vegetables you have on hand, such as bell peppers, mushrooms, or spinach.