Photo of Two-ingredient dough Mexican soft tostadas by WW

Two-ingredient dough Mexican soft tostadas

5 - 7
PersonalPoints™ per serving
Total Time
37 min
15 min
22 min


Plain fat free Greek yogurt

1 cup(s)

White self-rising flour

1 cup(s)

Fat free no sugar canned refried beans

1 cup(s)

Canned white corn

½ cup(s), or yellow corn

Grape tomatoes

½ cup(s), roughly chopped

Feta cheese

¼ cup(s)


1 tbsp(s), fresh, chopped

Hot sauce

4 splash(es), or to taste


  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. Place yogurt and flour in a large bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
  3. Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 4 equal pieces. Use a rolling pin to roll each piece of dough into a 6-inch circle; slightly curl up edges to make a crust with a center. Place on prepared baking sheet; bake until dough is cooked through, 18-22 minutes.
  4. Remove from oven and immediately fill each with ¼ c beans; top each with 2 Tbsp corn, 2 Tbsp tomato and 1 Tbsp feta. Serve sprinkled with cilantro; pass hot sauce on the side.


Serving size: 1 tostada