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Refried Bean Tostadas

Refried Bean Tostadas
Substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 6 flour tortillas (8 inches)
  • 1/2 pound sliced fresh mushrooms
  • 1 cup diced zucchini
  • 2 tablespoons canola oil
  • 1 jar (16 ounces) chunky salsa
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 can (16 ounces) vegetarian refried beans, warmed
  • 1-1/2 cups shredded lettuce
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 2 medium ripe California Avocados, peeled and sliced
  • 1-1/2 cups chopped tomatoes
  • 6 tablespoons sour cream

Directions

  • In a large ungreased skillet, cook tortillas for 1-2 minutes on each
  • side or until lightly browned. Remove and set aside.
  • In the same skillet, saute mushrooms and zucchini in oil until
  • crisp-tender. Add salsa and corn; cook for 2-3 minutes or until
  • heated through.
  • Spread refried beans over each tortilla; top with lettuce, salsa
  • mixture, cheese, avocados, tomatoes and sour cream. Yield: 6
  • servings.
© Taste of Home 2013

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Refried Bean Tostadas (continued)

Nutrition Facts: 1 tostada equals 588 calories, 31 g fat (10 g saturated fat), 40 mg cholesterol, 1,250 mg sodium, 60 g carbohydrate, 12 g fiber, 19 g protein.
© Taste of Home 2013