Side Pannel
Easy Bean Tostada
Easy Bean Tostada
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, United States, Main Dish
Ingredients List
- -----------------------------------SALSA-----------------------------------
- 1 1/2 c Chopped tomatoes (peeling is
- -optional)
- 1/2 c Minced red onion
- 1/2 c Minced red bell pepper
- 1/2 c Minced green bell pepper
- 3 tb Minced cilantro (optional)
- 1 Garlic clove, minced
- 3 tb Extra-virgin olive oil
- Chili powder and cayenne to
- -taste
Directions
GUACAMOLE
1 lg Avocado
2 ts Lemon juice
1/2 ts Ground cumin
1/4 ts Dried oregano
TOSTADA
4 c Shredded Iceberg lettuce
4 c Shredded Romaine lettuce
1 c Corn, cut from cob and
-steamed with 1/4 cup green
-onions
1 c Alfalfa sprouts
1/4 c Finely grated carrot
1 c Cubed tomato
1 1/2 c Refried pinto beans, heated
3 Corn tortillas, heated on a
-dry skillet until soft
Olives, for garnish
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
1 lg Avocado
2 ts Lemon juice
1/2 ts Ground cumin
1/4 ts Dried oregano
TOSTADA
4 c Shredded Iceberg lettuce
4 c Shredded Romaine lettuce
1 c Corn, cut from cob and
-steamed with 1/4 cup green
-onions
1 c Alfalfa sprouts
1/4 c Finely grated carrot
1 c Cubed tomato
1 1/2 c Refried pinto beans, heated
3 Corn tortillas, heated on a
-dry skillet until soft
Olives, for garnish
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
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