A Salad with Crunch and Substance: Bean and Vegetable Tostadas (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
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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