Pinto Bean and Couscous Tostadas

pinto bean and couscous tostadasCraving some Mexican fare but looking to mix it up? I found this recipe in our local grocery store’s publication and have loved it ever since. Pinto bean and couscous mixIt’s a tostada made with a healthy mix of pinto beans, couscous, and carrots. It’s a dish that is easy to keep on hand as either a back-up for those nights when you can’t figure out what to make or don’t have much time. The beans, couscous, salsa, and tostadas have a long shelf life and all you need are the fresh veggies to add on top.
I like to use the large couscous for the mix.

The mixture of this dish is vegan; however, adding regular cheese and sour cream on top changes it to being vegetarian. So it’s completely up to you on how you put on the finishing touch. 



Pinto Bean and Couscous Tostadas
Yields 4
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  1. 1 15oz can pinto beans, rinsed and drained
  2. 3/4 cup vegetable broth
  3. 1/2 cup water
  4. 1/2 cup chopped carrot
  5. 1/8 - 1/4 teaspoon crushed red pepper
  6. 1/2 cup salsa
  7. 1/2 cup uncooked couscous
  8. 4 tostada shells
  9. 1/2 cup shredded cheddar cheese
  10. Optional: sour cream and lettuce
  1. In a medium saucepan combine beans, broth, water, carrot, and crushed red pepper. Bring mixture to a boil. Reduce heat to simmer, uncovered, for 5 minutes. Stir in 1/4 cup salsa and couscous. Remove from heat. Cover and let stand for 5 minutes.
  2. Serve bean-couscous mixture on tostada shells. Top with cheese. If desired serve with sour cream, lettuce, and additional salsa.
Adapted from Publix Greenwise magazine publication
Adapted from Publix Greenwise magazine publication
Sans Carne

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