Easy bean tostada
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chopped tomatoes (peeling is optional) |
| ½ | cup | Minced red onion |
| ½ | cup | Minced red bell pepper |
| ½ | cup | Minced green bell pepper |
| 1 | large | Avocado |
| 2 | teaspoons | Lemon juice |
| 4 | cups | Shredded Iceberg lettuce |
| 4 | cups | Shredded Romaine lettuce |
| 1 | cup | Corn, cut from cob and steamed with 1/4 cup green onions |
| 1 | cup | Alfalfa sprouts |
| 3 | tablespoons | Minced cilantro (optional) |
| 1 | Garlic clove, minced | |
| 3 | tablespoons | Extra-virgin olive oil |
| Chili powder and cayenne to taste | ||
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Dried oregano |
| ¼ | cup | Finely grated carrot |
| 1 | cup | Cubed tomato |
| 1½ | cup | Refried pinto beans, heated |
| 3 | Corn tortillas, heated on a dry skillet until soft | |
| Olives, for garnish | ||
Directions
SALSA
GUACAMOLE
TOSTADA
1. Prepare salsa by combining the chopped and minced ingredients.
Stir in the olive oil and seasonings.
2. Prepare guacamole by mashing the avocado in a bowl and mixing in the other ingredients.
3. Place the shredded lettuces in a large salad bowl.
Add the corn mixture, alfalfa sprouts, carrot and tomato. Add ¾ cup of the salsa and toss well. 4. Place hot tortillas on 3 large salad plates. Top with refried beans and equal portions of salad. Top with guacamole. Drizzle extra salsa over the top and garnish with olives.
From _The American Vegetarian Cookbook_ by Marilyn Diamond