Vegetarian Tostados With Avocado and Cheese |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Imagine tostados as a kind of Mexican pizza. The tortillas are baked until crisp and topped with a delectable mound of tempting, low calorie ingredients. This would be wonderful as a light lunch....or a nice first course at a Mexican dinner, in place of a regular salad. Ingredients:
4 flour tortillas, 6 -7 inches in diameter |
1 1/2 tablespoons olive oil |
1 1/2 teaspoons red wine vinegar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup finely shredded lettuce |
1/4 cup diced ripe tomato |
2 teaspoons jalapenos, minced and seeded |
1/4 cup canned vegetarian refried beans |
6 tablespoons mashed ripe avocados |
1/4 cup cheese or 1/4 cup goat cheese or 1/4 cup feta or 1/4 cup monterey jack cheese or 1/4 cup cheddar cheese |
6 pitted jumbo olives, thinly sliced |
4 slices sweet onions, separated into rings |
Directions:
1. Preheat oven to 375 degrees.
2. Brush tortillas lightly on both sides with 11/2 tsp of the oil. Place on baking sheet and bake until crisp and golden, about 6 - 8 minutes.
3. In small bowl, combine the remaining 1 tbsp oil with the vinegar, salt, pepper, and 1 tbsp plus 1 tsp water.
4. Whisk or beat with a fork until well blended.
5. In medium bowl, toss the lettuce, tomato and jalapeno pepper.
6. Pour vinaigrette over the salad and toss.
7. Spread 1 tbsp of the refried beans over each tortilla.
8. Spread 2 tbsps of the mashed avocado over the beans on each tostada.
9. Tops with the salad and garnish with the cheese, olive slices, and onions rings.
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