CommonGround volunteer Leslie Boswell shares a recipe for Seven-Layer Tostadas.




  • 1 can 16 oz. refried pinto beans
  • 1 1/2 cups guacamole
  • 1 cup light sour cream
  • 1/2 tsp. Taco Seasoning Mix
  • 1 lb ground beef browned
  • 1 cup finely grated low-fat cheese such as Four Cheese Mexican Blend
  • 1 cup chopped tomatoes
  • 1/2 cup thinly sliced green onions
  • 1/2 cup sliced black olives or use a 4 oz. can sliced olives
  • 6-8 low-carb flour tortillas
  • olive oil for greasing baking sheet about 1 tsp.


  • Place a baking sheet inside the oven or toaster oven and let it get hot while you preheat oven to 450F, about 10 minutes.
  • Carefully remove baking sheet, drizzle a tiny bit of olive oil on it and spread around with a paper towel, and put flour tortillas on the baking sheet.
  • Toast tortillas in the oven until they’re crisp and barely starting to brown, turning several times. This will take less than 5 minutes so watch them carefully.
  • While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they’re hot.
  • Stir the Taco Seasoning Mix into the sour cream.
  • Chop the onions, slice green onions, and slice the olives
  • Put crisped tortilla shell on a plate and top with:
  • –a thin layer of refried beans (1-2 tablespoons)
  • –a thin layer of guacamole (1-2 tablespoons)
  • -a thin layer of seasoned sour cream (1-2 tablespoons)
  • -several generous pinches of finely grated low-fat cheese
  • -chopped tomatoes
  • -thinly sliced green onions
  • -sliced olives
  • Serve right away, with salsa or hot sauce if desired. You can keep the topping ingredients in the fridge and crisp more tortillas later to use any leftovers.
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