Pinto Bean and Couscous Tostadas

This recipe is one of my favorites because it's super easy and fast, as well as nutritious.

Ingredients:
15 ounce can pinto beans, rinsed and drained
1 1/2 cups of vegetable or low-sodium chicken broth
1 cup water
1 cup chopped carrots (I buy the match stick carrots and chop them)
1/8 tsp crushed red pepper (I omit)
1 cup salsa
1 cup uncooked couscous (I buy in bulk section at Winco)  ***(see quinoa substitution below)
tostada shells
shredded cheddar cheese to top
optional toppings:  sour cream, shredded lettuce, salsa

Instructions:
In a medium saucepan, combine beans, broth, water, carrot, and crushed red pepper.  Bring mixture to a boil.  Reduce heat and simmer, uncovered, for 5 minutes.  Stir in salsa and couscous.  Remove from heat. Cover and let stand 5 minutes.

Serve bean-couscous mixture on tostada shells; top with cheese.  If desired, add optional toppings.

Nutritional Facts per Serving:  306 calories, 9g fat (mostly if not all from the cheese), 15mg cholesterol, 848mg sodium, 8g fiber, 14g protein

***I now use quinoa instead of couscous.  It's healthier, and my 7-year old even likes it better!  I also buy it in bulk at Winco.  Use these alternative cooking instructions if using quinoa:

In a medium saucepan, combine 1 cup broth, 1 cup water and 1 cup of rinsed quinoa.  Bring to a boil, then simmer covered for 10 minutes.

Remove lid and add the beans and carrots.  Replace lid and continue simmering for 5 more minutes, or until quinoa is done and liquid is mostly gone.

Remove from heat and stir in salsa.  Let sit for 5 mintues