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

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