TOSTADA COMPUESTAS, MY DIABETIC VERSION
To make this more diabetic friendly I used veggie crumbles in place of the beef and added a good dose of Mexican Seasoning. No kidney beans on hand so I used black beans. All else was pretty much as ask for with fat free sour cream and spicy salsa.
Provided by Annacia * @Annacia
Categories Tacos & Burritos
Number Of Ingredients 15
Steps:
- Combine ground beef, mexican seasoning, onion and garlic in a skillet; cook until beef is browned, stirring to crumble meat. Drain off pan drippings. Stir in chili powder and salt; set aside.
- Heat beans in a small saucepand over medium heat; drain off liquid, and set beans aside.
- Fry tortillas, one at a time, in 1/4 inch hot oil (375 degrees) 20 to 30 seconds on each side or until crisp and golden brown. Drain on paper towels.
- Spoon meat mixture, beans, tomatos, lettuce, avocado, and cheese on warm tortillas. Serve with taco sauce and sour cream.
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