The Pioneer Woman Tasty Kitchen
Profile Photo

Crunchy Tostada with Tuna

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Crunchy tostadas with tuna are made with lots of vegetables, salsa, brown beans, tuna, avocado, egg, and guacamole.

Ingredients

  • 1  Medium Egg
  • 2 Tablespoons Vegetable Oil
  • ½  Onion, finely chopped
  • ⅔ pounds, 1-⅓ ounces, weight Canned Brown Beans, Rinsed And Drained
  • 1 teaspoon Paprika Powder
  • 1 cup Water
  • 1 teaspoon Cumin
  • 2  Flour Tortillas
  • 1 cup Smooth Roasted Tomato Salsa
  • ½  Avocado, Sliced Thin
  • ½ cups Guacamole
  • 2-⅞ ounces, weight Canned Tuna, Drained
  • ½ cups Grated Cheese
  • 2 Tablespoons Corn Kernels, For Topping
  • Shredded Iceberg Lettuce, For Topping

Preparation

Boil egg (I boil it for 7 minutes for medium hard). Drain and put into cold water. Halve the egg.

Heat a small pan with vegetable oil. Add chopped onion and fry until soft and translucent, about 3 minutes. Add brown beans, paprika powder and cumin and stir. Add water.

Bring to a boil. Stir and reduce heat to medium to simmer brown beans for about 10–15 minutes. Remove from heat. Drain, reserving about 30 whole beans for decorating. Transfer the remaining beans to a bowl and mash.

Preheat oven to 350℉ (175℃). Spray tortillas with cooking spray or vegetable oil on both sides. Bake for about 10 minutes, flipping them halfway through baking. Remove from oven.

To assemble, spread roasted tomato salsa on top of the baked tortillas. Add mashed brown beans, avocado, and 1 tablespoon guacamole. Divide tuna among tostadas.

Top with cheese, corn, lettuce, and reserved whole beans. Serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Seared Salmon and Pea Puree with Mint
Profile Photo by Sabrina Russo in Main Courses
Salmon and peas are a classic combination. In this dish, I...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Macadamia Crusted Mahi Mahi
Profile Photo by Taylor Kiser in Main Courses
A paleo, keto and whole30-friendly weeknight dinner with only 3 ingredients!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


15-minute Beer Battered Shrimp
Profile Photo by Carissa Nelson in Main Courses
This 15-minute beer-battered shrimp recipe comes together quickly with baking mix...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Pan-Seared Tuna Tataki (with Sesame and Soy Dressing)
Profile Photo by Blondelish in Main Courses
This pan seared tuna tataki recipe takes less than 10 minutes...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sheet Pan Pistachio Tilapia
Profile Photo by Rachel Hanawalt in Main Courses
On the table in just 30 minutes, this flavorful fish dinner...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy