Ingredients
- Vegetable oil, for frying
- 4 (6-inch) corn tortillas
- 2 pinches coarse salt
- 1 (14-ounce) can spicy vegetarian refried beans (vegetarian beans contain no lard)
- 1 cup shredded smoked Cheddar, Monterey Jack, or pepper Jack
- 1 heart Romaine lettuce or 1/2 head of iceberg lettuce, shredded
- 2 small plum tomatoes, diced
- 1 small white skinned onion, finely chopped
- 2 tablespoons (a palm full) chopped cilantro or parsley
Directions
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.
Photo: A Salad with Crunch and Substance: Bean and Vegetable Tostadas Recipe















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By tamarademint
Cincinnati, OH
on July 03, 2007
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I love this too! I make it for my lunch sometimes and it is soo good!
I sometimes skip the cheese but always dress it with lime juice, it really makes the difference.
By bullsgalore_6388470
Neillsville, WI
on November 14, 2006
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Easy to amke and a real family pleaser
By jenningsmanor_5...
Fort Worth, TX
on June 08, 2006
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This seemed like it would be too simple tasting for me, but it was excellent. I did make a little guacamole to go on top- very yummy!
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