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Black Bean & Rice Tostada  

Black Bean & Rice Tostada
Prep Time:
20 min
Total Time:
20 min
Makes:
4
8 flour or corn tortillas (6 inch)
1 cup  instant white rice, uncooked
1 can (19 fl. oz./540 mL) black beans, drained, rinsed
1 can  (12 fl. oz./341 mL) corn, drained
1 env. (35 g) taco seasoning mix
2-1/2 cups  shredded lettuce
1/2 cup salsa
1/2 cup  KRAFT Tex Mex Shredded Cheese

PREHEAT oven to 350°F. Spray both sides of tortillas with cooking spray, then place in single layer on baking sheet. Bake 10 min. or until crisp and lightly browned.

MEANWHILE, cook rice in large saucepan as directed on package. Add beans, corn and taco seasoning mix; stir. Cook 5 min. or until heated through, stirring occasionally.

TOP tortillas evenly with the rice mixture, lettuce, salsa and cheese.

Kraft Kitchens Tips

Substitute
Substitute kidney beans for the black beans.
K:43784v1ec:87925
Average Rating  (9)
Rated  by apower127 on 11/25/2008
" Pretty good. Next time I would use less taco powder. My husband and I are sensitive to spicy stuff. " 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 2 tostadas

Nutritional Information

 515
 9.9 g
 86.7 g
 12.1 g
 20 g
 7 %DV
 13 %DV
 15 %DV
 34 %DV
Nutrition Bonus
Excellent source of iron, good source of calcium and high dietary fibre

RecipeDetail