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Southwest Tostadas

  • Preparation Time
    Prep:
    3 min.
  • Cooking Time
    Cook:
    30 min.
  • Serves
    Serves:
    4-6

Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Roasted Chicken Base.

Recipe tags: no-chicken base, easy difficulty, lunch, vegetarian, skillet

Ingredients

Ingredients for Sauce, optional

Quantity Ingredient
1 can (6-ounce) tomato paste
1½ cups water
1 tsp ground cumin
2 tsp Better Than Bouillon® Vegetarian No Chicken Base

Ingredients for Filling

Quantity Ingredient
1 Tbsp vegetable oil
1 small diced onion
½ tsp minced garlic
1 cup diced roasted red peppers
1 can (15-ounce) Bush’s® Black Beans, drained and rinsed
1 can (15-ounce) corn, drained and rinsed
1 can (14.5-ounce) petite diced tomatoes, drained
1 tsp Better Than Bouillon® Vegetarian No Chicken Base
2 tsp chopped cilantro
1 pkg (8-ounce) shredded cheddar cheese, optional
8 (6-inch) corn tostadas

Directions

Directions for Ingredients for Sauce, optional

  • 1

    Add the tomato paste, water, cumin and Vegetarian No Chicken Base to a small saucepan. Stir to combine. Simmer for 8 minutes and set aside.

  • 2

    Sprinkle tostada with a pinch of cheddar cheese and place on a baking sheet. Repeat with the remaining tostadas. Place baking sheet in oven and let cheese melt for 2 minutes.

Directions for Ingredients for Filling

  • 1

    Add the oil to a large sauté pan over medium high heat. Add the onions and cook for 3 minutes. Add the garlic, roasted peppers, black beans, corn, tomatoes and Vegetarian No Chicken Base. Let cook for 5 minutes. Add cilantro and stir to combine.

  • 2

    Sprinkle with cheddar cheese and place on a baking sheet. Repeat with the remaining tostadas. Place baking sheet in oven and let cheese melt for 2 minutes.

  • 3

    Scoop ¼ cup of filling onto tostadas. Drizzle with sauce (optional) and serve immediately.

Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Roasted Chicken Base.