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A Salad with Crunch and Substance: Bean and Vegetable Tostadas

  • 4servings
  • 10minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vegetable oil, for frying

  2. 4 (6-inch) corn tortillas

  3. 2 pinches coarse salt

  4. 1 (14-ounce) can spicy vegetarian refried beans (vegetarian beans contain no lard)

  5. 1 cup shredded smoked Cheddar, Monterey Jack , or pepper Jack

  6. 1 heart Romaine lettuce or 1/2 head of iceberg lettuce , shredded

  7. 2 small plum tomatoes, diced

  8. 1 small white skinned onion, finely chopped

  9. 2 tablespoons (a palm full) chopped cilantro or parsley

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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