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Poblano Pepper and Pinto Bean Tostadas

Kristen Mccaffrey
  • 25 minutes
  • Serves 4

INGREDIENTS

8

corn tortillas

2 tsp

olive oil

2 cups

canned pinto beans

1

zucchini chopped

2

poblano peppers, seeded and chopped

1

red onion, sliced thin

2

garlic cloves, minced

1 tbsp

tomato paste

2 tsp

cumin

1 tsp

paprika

1/2 tsp

oregano

1/2 tsp

coriander

Salt and pepper

2 cups

shredded lettuce

2

tomatoes, chopped

1/4 cup

cilantro

1/2 cup

reduced fat shredded cheese (or queso fresco)

1/2 cup

salsa