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Easy Bean Tostada

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Main dish Texmex Vegetarian


  • 1 1/2 c Chopped tomatoes (peeling is optional)
  • 1/2 c Minced red onion
  • 1/2 c Minced red bell pepper
  • 1/2 c Minced green bell pepper
  • 3 tb Minced cilantro (optional)
  • 1 Garlic clove, minced
  • 3 tb Extra-virgin olive oil
  • Chili powder and cayenne to taste
  • 1 lg Avocado
  • 2 ts Lemon juice
  • 1/2 ts Ground cumin
  • 1/4 ts Dried oregano
  • 4 c Shredded Iceberg lettuce
  • 4 c Shredded Romaine lettuce
  • 1 c Corn, cut from cob and steamed with 1/4 cup green onions
  • 1 c Alfalfa sprouts
  • 1/4 c Finely grated carrot
  • 1 c Cubed tomato
  • 1 1/2 c Refried pinto beans, heated
  • 3 Corn tortillas, heated on a dry skillet until soft
  • Olives, for garnish


1. Prepare salsa by combining the chopped and minced ingredients. Stir 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 cup 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.
From _The American Vegetarian Cookbook_ by Marilyn Diamond
From Gemini's MASSIVE MealMaster collection at