Easy Bean Tostada Recipe

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Mexican Bean Recipes

Ingredients:

SALSA

1 1/2 cup chopped tomatoes (peeling is option, al)
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
1 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
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 ski, llet until soft
1 olives, for garnish

Instructions:

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

Servings: 3

 

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