Creamy pinto beans combine with tomatoes, fresh bell peppers, cheese, and Mexican spices served on a crispy tostada. NSLP/SBP CREDITING INFORMATION 2 tostadas provide: Legume as Meat Alternate: 2 oz equivalent meat/meat alternate, ¹⁄8 cup red/orange vegetable, ¹⁄4 cup other vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.ORLegume as Vegetable: 0.5 oz equivalent meat/meat alternate, ³⁄8 cup legume vegetable, ¹⁄8 cup red/orange vegetable, ¹⁄4 cup other vegetable, ¹⁄8 cup additional vegetable, and 1 oz equivalent grains.
200each Whole-grain yellow corn tostada shells(¹⁄2 oz each)
*See Marketing Guide
Pour beans, onions, peppers, and spices into a large food processor.
Pour water slowly in processor while bean mixture is puréeing on medium speed for 1–2 minutes until beans have a smooth consistency.
Place puréed bean mixture and tomato paste in a large stock pot. Cook over medium heat covered for 15 minutes. Stir occasionally.
Critical Control Point: Heat to 165 °F for at least 15 seconds.
Remove from heat and fold in cilantro.
Critical Control Point: Hold for hot service at 135 °F or higher.
For topping: Combine lettuce and tomatoes. Toss lightly. Set mixture aside for step 12.
Set cheese aside for step 13.
Assembly (2 tostadas per serving):
First layer: Using a No. 16 scoop, spread ¹⁄4 cup (about 2¹⁄2 oz) bean mixture on each tostada shell.
Transfer bean-topped tostadas to a sheet pan (18" x 26″ x 1″) lined with parchment paper. For 50 servings, use 2 pans. For 100 servings, use 4 pans.
Second layer: Using a No. 10 scoop, divide equally between two tostadas, ³⁄8 cup (about 1¹⁄2 oz) lettuce and tomato mixture on top of bean mixture.
Third layer: Using a rounded No. 30 scoop, divide equally between two tostadas, 2 Tbsp ¹⁄2 tsp (about ¹⁄2 oz) shredded cheese on top of lettuce and tomato mixture. ORInstruct students to “build” their own tostadas.
Serve each student: 2 bean-topped tostadas; ³⁄8 cup (about 1¹⁄2 oz; use No. 10 scoop) lettuce and tomato mixture in individual soufflé cups; 2 Tbsp ¹⁄2 tsp (about ¹⁄2 oz; use a rounded No. 30 scoop) shredded cheese in individual soufflé cups.
Bean Tostada USDA Recipe for Schools
Amount Per Serving (2 tostadas)
Calories 246Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 3g19%
Total Carbohydrates 35g12%
Dietary Fiber 7g29%
Total Sugars 3g3%
Vitamin D 2IU13%
Mature onions: 2 lb 12 oz
Green bell peppers: 1 lb 4 oz
Lettuce: 3 lb 6 oz
Tomatoes: 1 lb 10 oz
Mature onions: 5 lb 8 oz
Green bell peppers: 2 lb 8 oz
Lettuce: 6 lb 12 oz
Tomatoes: 3 lb 4 oz
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.Cooking Process #2: Same-Day Service.How to Cook Dry BeansSpecial tip for preparing dry beans:SOAKING BEANS OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.COOKING BEANS Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.Critical Control Point: Hold for hot service at 140 °F or higher.ORChill for later use.Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.1 lb dry pinto beans = about 2³⁄8 cups dry or 5¼ cups cooked beans.