Recipe for Easy Bean Tostada

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Yield:

3 Servings

Ingredients:

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

Instructions:

Instructions: 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.

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