Skirt Steak Tostadas for Two

Total Time
0 min


cooking spray

5 spray(s)

Flatout Flatbread Light original flatbread

1 item(s)

black pepper

1 pinch, 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



A happier, healthier you starts here