Taco Bell Spicy Tostada
Spicy, delicious, crunchy Taco Bell Spicy Tostada is made on a baked tostada, not fried.
Diet Vegetarian, Gluten-Free, Vegan option
Servings: 10 tostadas
for the add-ons
- 1 tomato chopped
- 1 cup medium cheddar shredded
- 3 cups shredded lettuce
- 9 tbsp Taco Bell Sauce I prefer Hot/Mild
Build your Spicy Tostada
- 1 baked tostada prepared above
- 1 large dollop refried beans prepared above
- 1/4 cup shredded lettuce
- 1 tbsp Taco Bell sauce, preferably hot/mild
- 2 tbsp shredded cheese
- 1 tbsp chopped tomatoes
- 1 tbsp chipotle sauce prepared above
Make the chipotle sauce
In a food processor, add all the ingredients under Chipotle Sauce.
Blend. Taste and adjust salt as needed.
Prepare the refried beans
Heat up a pot on medium heat, once hot, add oil followed by the remaining onions you chopped up earlier. Saute for about 3 minutes – until the onions are translucent.
Dump all the refried pinto beans into the pot.
Stir the beans around.
Add Taco Bell Mild Sauce (their Hot Sauce works too). Mix.
Add taco seasoning.
Let the beans heat up. Once hot, turn off the stove. Your beans are ready.
Bake the Tostadas
Brush corn tortillas with avocado oil on both sides.
Place tortillas in a toaster oven at 400 degrees. Bake for 8-10 minutes, flipping halfway.
And now you have tostadas.
Build your Tostada
Spread refried beans over the tostada. Note - use refried pinto beans, I used black beans since I didn't have pinto on hand.
Top with shredded lettuce.
Now drizzle 1-2 tbsp of Taco Bell sauce, I prefer hot or mild.
Top with shredded cheese.
Finish it off with chopped tomatoes and a drizzle of Chipotle Sauce.
Calories: 240kcal | Carbohydrates: 25g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 186mg | Potassium: 333mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1244IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 2mg