Simple ingredients and simply delicious!
Makes 3 servings (2 tostados each)
- 1 tablespoon canola oil
- 1 can (15 oz.) Michigan Kidney Beans, rinsed and drained, or 2 cups cooked Michigan Dry Edible Kidney Beans
- 1-1/2 teaspoons chili power
- ½ teaspoon cumin
- ½ cup salsa
- 6 corn tostados
Additional toppings: shredded lettuce, avocado, salsa, shredded cheese, light sour cream
- In a large nonstick skillet cook the beans, chili powder and cumin in oil for 3 minutes. Stir in ½ cup salsa and bring to a slight boil. Reduce heat and simmer for 3-5 minutes.
- Heat tostados in the oven according to package directions. When done, top each tostado with bean mixture and additional toppings.