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


  1. 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.
  2. Heat tostados in the oven according to package directions. When done, top each tostado with bean mixture and additional toppings.

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