Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
| Dairy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 flour tortillas (8-inch)
- 2 small onions, chopped
- Vegetable oil
- 2 medium tomatoes, chopped
- 1 can (16 oz) refried beans
- 6 oz sliced Monterey Jack cheese
- Salsa Jalapena or hot pepper sauce
- 2 ripe Califomia avocados
- Dairy sour cream
- =
Directions
Place tortillas on baking sheet and rub with oil.
Bake at 350 degrees for 5 minutes or until crispy.
Spoon refried beans onto tortillas, heaping in center.
Sprinkle with salsa jalapena or hot pepper sauce to taste.
Halve one avocado; seed, peel and cut into.
Top tostadas with avocado, onion, tomato and cheese.
Bake uncovered at 350 degrees for 20 minutes.
Halve second avocado; peel and slice.
Top hot tostadas with avocado slices. Dollop with sour cream.