Refried Bean Tostadas

Name: Refried Bean Tostadas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 mediums ripe avocados, peeled and sliced; 2 Tbsps canola oil; 6 8-inchs flour tortillas (8 inches); 227 grams sliced fresh mushrooms; 237 milliliters shredded lettuce; 454 grams can vegetarian refried beans, warmed; 454 grams jar chunky salsa; 170 grams 1-1/2 cups shredded cheddar cheese; 6 Tbsps sour cream; 237 milliliters chopped tomatoes; 198 grams can white or shoepeg corn, drained; 237 milliliters diced zucchini

Need a vegetarian hor d'oeuvre? Refried Bean Tostadas could be a great recipe to try. This recipe serves 6. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 562 calories, 20g of protein, and 31g of fat. From preparation to the plate, this recipe takes about 30 minutes. 1 person found this recipe to be delicious and satisfying. A mixture of tomatoes, lettuce, vegetarian refried beans, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the avocados you could follow this main course with the Coconut Avocado Ice Cream as a dessert. This recipe is typical of Mexican cuisine.

Instructions

In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Remove and set aside.

In the same skillet, saute mushrooms and zucchini in oil until crisp-tender.

Ingredients you will need

Mushrooms

Zucchini

Cooking Oil

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Frying Pan

Add salsa and corn; cook for 2-3 minutes or until heated through.

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Salsa

Corn

Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.

Ingredients you will need

Refried Beans

Sour Cream

Avocado

Tomato

Tortilla

Lettuce

Cheese

Spread

Salsa

Equipment

Frying Pan

Ingredients

Servings:

2mediums

ripe avocados, peeled and sliced 2Tbsps

canola oil 68-inchs

flour tortillas (8 inches)227grams

sliced fresh mushrooms 237milliliters

shredded lettuce 454grams

can vegetarian refried beans, warmed 454grams

jar chunky salsa 170grams

1-1/2 cups shredded cheddar cheese 6Tbsps

sour cream 237milliliters

chopped tomatoes 198grams

can white or shoepeg corn, drained 237milliliters

diced zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.