Photo of Skirt steak tostadas for two by WW

Skirt steak tostadas for two

SmartPoints® value per serving
Total Time
0 min
The next time you grill steak, make extra to be prepared for this simple Mexican-inspired recipe. Prepared with skirt steak, this recipe can also be made with flank, hanger or filet slices. Flatbread turns into quick tostadas with a smear of cumin-scented refried beans, hearty skirt steak and crunch fresh red cabbage. A quick sauce made from yogurt and chipotle chiles makes cool and spicy topping. Serve with lime wedges for cooling the mild heat. Make this recipe for two in under 20 minutes or multiply easily for a crowd. Try it with shrimp or grilled chicken for a tasty variation.


Cooking spray

5 spray(s)


1 item(s)

Black pepper

1 pinch(es), to taste

Chili powder

¼ tsp

Pico de gallo

2 Tbsp

Shredded red cabbage

1 cup(s)

Fresh lime(s)

½ item(s), juiced

Plain lowfat yogurt

2 Tbsp

Canned chipotle peppers in adobo sauce

2 tsp

Fat free canned refried beans

½ cup(s)

Ground cumin

½ tsp


4 Tbsp, more as needed

Cooked skirt steak

6 oz, sliced


  1. Preheat oven to 375° F.
  2. Coat a nonstick cookie sheet with cooking spray. Place flatbread on sheet; coat with cooking spray, and sprinkle with pepper and chili powder. Cut in half, width wise. Bake for 2 minutes, then remove from oven.
  3. In a small bowl, toss pico de gallo and cabbage with lime juice, until cabbage is dressed.
  4. In a small bowl, combine yogurt and chipotle paste.
  5. In a small pot, heat refried beans with cumin and a small amount of water, stirring until hot and spreadable.
  6. Top each flatbread tostada with refried beans, steak, and cabbage mixture.
  7. Finish with a dollop of chipotle yogurt, and serve immediately