by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 14008 times
A whole crisp fried tortilla makes the bottom layer on top of which beans and cheese are piled high.
- Combine the beans, tomatoes, and green chillies with 2 cups water and pressure-cook till the beans are done. Drain and keep the drained water aside.
- Heat the oil and fry the beans mixture, chilli powder, cumin seed powder, sugar, oil and salt and cook for 2 to 3 minutes
- Mash the beans coarsely while cooking.
- If the mixture is dry, add a little drained water and mix well.
- Divide into 6 equal portions and keep aside.
- Deep-fry the tortillas in hot oil on both sides till crisp. Drain on absorbent paper and keep aside.
- Place a crisp tortilla on a plate and spread one portion of the hot refried beans on it.
- Top with a tablespoons of corn and sprinkle some chilli powder and salt.
- Spread a tablespoons of cheese, a tablespoons of shredded lettuce and finally some chopped tomato.
- Repeat for the remaining ingredients to make 5 more tostadas.
- Serve immediately.
Nutrient values per serving
|Vitamin A||271.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||9.8 mg|
|Folic Acid||12.3 mcg|
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