Easy Bean Tostada Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
SALSA
1 1/2 cup: Chopped tomatoes, peeling is optional
1/2 cup: Minced red onion,
1/2 cup: Minced red bell pepper,
1/2 cup: Minced green bell pepper,
3 tbsp: Minced cilantro, optional
1: Garlic clove, minced
3 tbsp: Extra-virgin olive oil,
Chili powder and cayenne to taste,
GUACAMOLE
1 large: Avocado,
2 tsp: Lemon juice,
1/2 tsp: Ground cumin,
1/4 tsp: Dried oregano,
TOSTADA
4 cup: Shredded Iceberg lettuce,
4 cup: Shredded Romaine lettuce,
1 cup: Corn, cut from cob and steamed with 1/4 cup green onions
1 cup: Alfalfa sprouts,
1/4 cup: Finely grated carrot,
1 cup: Cubed tomato,
1 1/2 cup: Refried pinto beans, heated
3: Corn tortillas, heated on a dry skillet until soft
Olives, for garnish
Directions:
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 3/4
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
Source from luhu.jp
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 3/4
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
Source from luhu.jp