Vegetarian Tostadas With Avocado And Cheese
Ingredients
4 flour tortillas (6 to 7 inches in diameter)
1 1/2 Tbsp. olive oil
1 1/2 tsp. red wine vinegar
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 C. finely shredded lettuce
1/4 C. diced ripe tomato
2 tsp. minced seeded fresh jalapeno or other green chile pepper
1/4 C. canned vegetarian-style refried beans
6 Tbsp. mashed ripe avocado
1/4 C. crumbled reduced-fat goat cheese or feta or shredded reduced-fat Monterey Jack or Cheddar
6 pitted jumbo olives, thinly sliced
4 thin slices sweet onion, separated into rings
Cooking Instructions
Preheat the oven to 375 degrees. Brush the tortillas lightly on both sides with 1 1/2 teaspoons of the oil. Place on a baking sheet and bake until crisp and golden, 6 to 8 minutes. In a small bowl, combine the remaining 1 tablespoon oil with the vinegar, salt, black pepper and 1 tablespoon plus 1 teaspoon water. Whisk or beat with a fork until well blended. In a medium bowl, toss the lettuce, tomato and jalapeno pepper. Pour the vinaigrette over the salad and toss. Spread 1 tablespoon of the refried beans over each tortilla. Spread 2 tablespoons of the mashed avocado over the beans on each tostada. Top with the salad and garnish with the cheese, olive slices and onion rings. 4 servings.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)