A Salad with Crunch and Substance: Bean and Vegetable Tostadas
- Level: Easy
- Yield: 4 tostadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 610
- Total Fat
- 50
- Saturated Fat
- 8
- Carbohydrates
- 29
- Dietary Fiber
- 8
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 29
- Sodium
- 683
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
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.