top of page

Easy Gluten Free Summer Meal: Vege + Pinto Tostadas



6 corn tortillas vegetable oil 1 bell pepper, stemmed, seeded, and thinly sliced 1 1/2 teaspoons minced jarred jalapeños 2 cups coleslaw mix 1/2 cup of Feta 1/4 cup sour cream 2 tablespoons minced fresh cilantro 1 onion, halved and sliced 2 garlic cloves, minced 1 1/2 tablespoons lime juice salt and freshly ground black pepper 1 (15-ounce) can pinto beans


  • In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Cook pinto beans until boil and mash consistently with a masher.

  • Brush both sides of tortillas with remaining oil. Bake until hardened at 425 for approximately 15 minutes.

  • Cook peppers and onion in a separate pan until softened. Add lime juice.

  • To serve, spread pinto beans and lettuce over tostada shells; top with vegetables, sour cream and fete cheese. Serve with lime wedges.

Original recipe via Cooking with Two cookbook.



Find us on Macaroni Kid 

Follow Macaroni Kid as we share DIYs, family fun, and more!

Let the posts
come to you.

Thanks for submitting!

  • Facebook
  • Instagram
  • Twitter
  • Pinterest
bottom of page