Mexican Layered Tostada

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Mexican Layered Tostada



Mexican Layered Tostada
Number of Servings: single Total Preparation Time: less than 15 minutes
Actual Cooking Time: No cooking required Source: "Now we're cooking"
Food Groups: Dairy, Vegetables, Grains, Protein
Meal Type: Snack
Nutrition Content: Good Source of Calcium
Special Features: Kids Love It, Kids Can Help Make It

NON-COOK RECIPE

Ingredients:

Canned pinto beans
Mild salsa
1 small flour or corn tortilla
Grated Monterey Jack and cheddar cheese
Shredded lettuce
Chopped tomatoes
Diced avocado (or guacamole)
Sour cream
Sliced ripe olives

Preparation:

** Teacher/parent helpers prepare toppings for tostadas prior to lesson: grate cheeses, wash and shred lettuce, wash and chop tomatoes, dice avocado. Students might be set up to grate cheese themselves, if teacher deemed that task age-appropriate. **

Rinse and drain pinto beans. Using a fork, mash the beans, adding enough salsa to moisten and form a chunky paste.
Set up a station so each student can make his/her own tostada. Lay tortilla on a plate and spread with some of the bean mixture. Top with layers of cheese, lettuce, tomato, avocado or guacamole, sour cream, olives and more salsa.

NOTE: If teacher would like class to prepare this as a warm dish, the canned pinto beans could be warmed either by: 1) heating them in a microwave oven, using a microwave-safe bowl, or 2) emptying the canned beans into a saucepan and warming them over low to medium heat. The tortillas can be warmed in a heated, dry skillet for 30 seconds on each side until warm. If a warm version of this recipe is desired, access to a stovetop or heating element is necessary.


Nutrient Information
Calories: 259
Total Fat: 13
Saturated Fat: 5
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 427
Carbohydrates:
Protein:
Fiber:
Vitamin A:
Vitamin C:
Calcium: 140
Iron:

Cook's Notes:

This recipe was developed for a children's classroom cooking class but is appropriate for an at-home snack children can make with parent-prepped ingredients.

Nutrition calculated on 7/17/12