I made another tostada recipe from The American Vegetarian Cookbook from the Fit for Life Kitchen again. This time, it was a bean tostada.
Easy Bean Tostada
The salsa and guacamole recipes are the same as this recipe.
4 cups shredded Iceberg lettuce
4 cups shredded Romaine lettuce (I didn't use Iceberg and used Romain and baby spring greens.)
1 c. corn, cut from cob and steamed with 1/4 c. minced green onions (I used frozen.)
1 c. alfalfa sprouts
1/4 c. finely grated carrot
1 c. cubed tomato (I forgot this ingredient...are you noticing a trend here?)
1 1/2 c. refried pinto beans, heated
3 corn tortillas, heated on a dry skillet until soft (Only the kids had these.)
Olives, for garnish (I didn't use these.)
1. Prepare salsa by combining the chopped and minced ingredients. Stier 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 c. 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.
We just layered all of the ingredients on our separate plates, rather than combining everything in a big bowl first. I don't do very well when it comes to reading directions. :) (Remember, you can click on the pictures for a larger view to see the yummy details.)