Mexican-Style Tostadas
Layered with refried beans, zingy lime salsa, poached egg and cheese, our Mexican-style Tostadas never fail to brighten up your plate! An indulgent lunch with a crunch, they’ll leave you full and satisfied for only 443 calories each. If you’re feeling brave, you can always ramp up the spice with more chilli flakes.
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NutritionPer Serving
- Calories443
- Carbs43g
- Protein26g
- Fat14g
- Saturates4.6g
- Sugars12g
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Looking to brighten up your lunch break? Our Mexican-style Tostadas are just the ticket. Crunchy and loaded with a fiesta of colourful toppings, they’ll leave you full and satisfied for only 443 calories per tostada.
‘Tostada’ comes from the Spanish for ‘ toasted’, and is a popular staple in a variety of Mexican dishes where tortillas are used as a crispy base. To keep the calories low without compromising on mildly-spiced deliciousness, we’ve toasted low-calorie soft tortilla wraps and topped them with chilli-infused refried beans and salsa that we’ve prepared from scratch.
While we’ve layered our tostadas with mashed refried beans, a homemade zesty salsa, poached egg and reduced-fat cheese, there’s nothing to stop you trying other toppings. Why not try adding cooked chicken, ham or tinned tuna? Just be sure to adjust the calories, if you’re counting.
What diets are Mexican-Style Tostadas suitable for?
Mexican-Style Tostadas are suitable for vegetarian diets.
They can be made gluten-free by swapping out the tortilla wraps for gluten-free versions.
You can also make Mexican-Style Tostadas for dairy-free diets. Simply swap out the reduced-fat Cheddar cheese for a dairy-free alternative cheese.
To make this recipe vegan, use a vegan alternative cheese and remove the poached egg.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Mexican-Style Tostadas?
You should be able to find tinned black beans in most supermarkets.
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How many calories are Mexican-Style Tostadas?
There are 443 calories per portion in Mexican-Style Tostadas, which means they fall into our Weekly Indulgence category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
Mexican-Style Tostadas are perfect if you’re following a calorie-controlled diet, and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray a small saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes until softened.
Step 2
Add the garlic, chilli powder and smoked paprika, stir and cook for a further minute.
Step 3
Lower the heat and add the black beans and the cold water. Stir, then cover and simmer gently for about 5 minutes. After 5 minutes, roughly mash the beans in the saucepan using a potato masher. Continue cooking with the lid off for a further 2-3 minutes, until all the liquid has reduced and you have a thick but spreadable mixture.
Step 4
Stir in the lime juice, chopped coriander leaves and salt. Season to taste, with black pepper. Set aside.
Step 5
Preheat the oven to 200°C.
Step 6
In a small mixing bowl, mix together the avocado, tomatoes and lime juice. Season with salt and black pepper, to taste. Set aside.
Step 7
Spray a large baking tray with low-calorie cooking spray and use to grease all over. Place the wraps in a single layer on the baking tray. Spray the wraps with low-calorie cooking spray and sprinkle with a pinch of salt.
Step 8
Place the wraps in the preheated oven for 3-4 minutes until golden. Turn the wraps over and toast the other side for a further 3-4 minutes, or until golden and crisp. Place the toasted wraps on individual serving plates.
Step 9
Place a medium saucepan of water on the stove, bring to a simmer and crack the eggs into the water. Poach the eggs to your liking.
Step 10
While the eggs are poaching, divide the refried beans between the two toasted wraps. Spread over the wraps in an even layer.
Step 11
Divide the salsa between the two wraps and spread over the refried beans. Divide the Cheddar cheese and sprinkle over the salsa.
Step 12
Place a poached egg on top of each tostada and sprinkle a pinch of smoked paprika over the eggs.
Step 13
Sprinkle roughly chopped coriander leaves over each tostada and serve immediately. Serve alone or with a crisp salad.
What could I serve with Mexican-Style Tostadas?
Mexican-Style Tostadas are delicious on their own or served with a crisp, mixed salad. They’ll also make for a Mexican-inspired fakeaway night alongside any of the following sides:
How do you know when Mexican-Style Tostadas are cooked?
You should cook Mexican-Style Tostadas until the wraps are golden and crispy. They’ll need to bake for around 3-4 minutes on each side in the oven.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Mexican-Style Tostadas in the fridge?
Make sure that you eat this recipe within 4 hours of serving.
These Mexican-Style Tostadas are best enjoyed fresh. Black beans are not suitable for freezing or reheating.
Can I freeze Mexican-Style Tostadas?
We do not recommend freezing this recipe. It should be eaten fresh. Black beans should not be frozen or reheated.
For more information or if you’re ever unsure about food safety, please take a look at the NHS website.
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Mexican-Style Tostadas
Layered with homemade salsa, refried beans, poached egg and cheese, our Mexican-style Tostadas never fail to brighten up lunchtimes!
-
Prep Time
25 MINS
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Cook Time
25 MINS
- KCals 443
- Carbs 43G
Instructions
- Spray a small saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes until softened.
- Add the garlic, chilli powder and smoked paprika, stir and cook for a further minute.
- Lower the heat and add the black beans and the cold water. Stir, then cover and simmer gently for about 5 minutes. After 5 minutes, roughly mash the beans in the saucepan using a potato masher. Continue cooking with the lid off for a further 2-3 minutes, until all the liquid has reduced and you have a thick but spreadable mixture.
- Stir in the lime juice, chopped coriander leaves and salt. Season to taste, with black pepper. Set aside.
- Preheat the oven to 200°C.
- In a small mixing bowl, mix together the avocado, tomatoes and lime juice. Season with salt and black pepper, to taste. Set aside.
- Spray a large baking tray with low-calorie cooking spray and use to grease all over. Place the wraps in a single layer on the baking tray. Spray the wraps with low-calorie cooking spray and sprinkle with a pinch of salt.
- Place the wraps in the preheated oven for 3-4 minutes until golden. Turn the wraps over and toast the other side for a further 3-4 minutes, or until golden and crisp. Place the toasted wraps on individual serving plates.
- Place a medium saucepan of water on the stove, bring to a simmer and crack the eggs into the water. Poach the eggs to your liking.
- While the eggs are poaching, divide the refried beans between the two toasted wraps. Spread over the wraps in an even layer.
- Divide the salsa between the two wraps and spread over the refried beans. Divide the Cheddar cheese and sprinkle over the salsa.
- Place a poached egg on top of each tostada and sprinkle a pinch of smoked paprika over the eggs.
- Sprinkle roughly chopped coriander leaves over each tostada and serve immediately. Serve alone or with a crisp salad.
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