Bean And Vegetable Tostadas Recipe - Cooking Index
Bean And Vegetable Tostadas Recipe - Cooking Index
| Vegetable oil - for frying | ||
| 4 | Corn tortillas - (6" dia) | |
| 2 | Coarse salt | |
| 1 | Spicy vegetarian refried beans - (14 oz) | |
| = (vegetarian beans contain no lard) | ||
| 1 cup | 237ml | Shredded smoked Cheddar, Monterey Jack, or |
| Pepper Jack | ||
| 1 | Romaine lettuce heart - shredded | |
| = (or 1/2 head of iceberg lettuce) | ||
| 2 | Plum tomatoes - diced (small) | |
| 1 | White-skinned onion - finely chopped (small) | |
| 2 tablespoons | 30ml | Chopped cilantro or parsley |
Heat 1/8 to 1/4-inch oil over medium-high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on brown paper sack. Season with a little coarse salt while hot.
Heat beans in microwave or small pan over moderate heat. Spread hot beans on tortillas and top with a handful of shredded smoked Cheddar or Jack cheese. Top cheese with shredded lettuce, diced tomato bits, and chopped onion. Garnish tostadas with chopped fresh cilantro or parsley and serve.
This recipe yields 4 servings.
Description:
"A Salad with Crunch and Substance"
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B39) - from the TV FOOD NETWORK
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