Shamrock Tostadas (inspired by Pinch of Yum & Martha Stewart)

Makes 8 tostadas

Ingredients

• 8
  tostada shells
• 1 15-oz can
  refried beans
• 4 large
  bell peppers (any color)
• 1 large
  onion
• 3 small
  green bell peppers
• 1 cup
  nonfat, plain Greek yogurt
• 1 teaspoon each
  cumin, chili powder, and paprika

Cooking Directions

1. Preheat oven to 400. While the oven is warming up, chop the onion and colorful bell peppers (not the 3 green ones, though) into bite sized pieces.
2. Put the chopped peppers and onion onto a greased baking sheet and evenly add the cumin, chili powder, and paprika. Then roast in the oven for about 25 minutes. Note- I don’t add any additional oil other than what was used to grease the pan.
3. While the veggies are cooking, carefully slice the green bell peppers across the middle to create a shamrock shape. It probably won’t take all 3 bell peppers to make 8 slices, but this will allow you to pick the best looking ones. Use the scraps to create a small stem shape for each shamrock.
4. When the veggies are finished cooking, quickly heat up the can of refried beans according to package instructions.
5. Assemble your tostada by layering it with about 1/4 cup refried beans, 1/2 cup cooked veggies, 2 tablespoons of nonfat, plain Greek yogurt, and 1 shamrock. Enjoy!

Nutrition per Tostada: 166 calories, 2.4g fat (0.3g saturated), 3.8mg cholesterol, 410mg sodium, 118mg potassium, 30g carbohydrates (4g fiber, 8g sugar), 13.5g protein, 52% Vitamin A, 124% Vitamin C, 14% Calcium, 15% Iron

Nutrition facts were estimated via My Fitness Pal using the following ingredients:

Oops… forgot to show the refried beans!

Note: I usually eat 2 tostadas with a side, such as a piece of fruit or handful of nuts. Since this meal is very low fat, avocado would be a great addition!

As you probably suspected, I have a Pinterest board dedicated to healthy Saint Patrick’s Day recipes. Check it out and get inspired!