Tostada Bar
Place refried beans in a pot over medium heat. Stir until heated evenly.
Prepare vegetables by shredding the lettuce and dicing the tomatoes, onions, and avocado.
Set all ingredients out for people to build their own tostadas.
To build a tostada, spread a spoonful of refried beans on the tostada shell. Sprinkle on vegetables, avocado, salsa, and low-fat cheese. Enjoy!
Try making your own refried beans! Rinse and sort 1 pound of your favorite beans (pinto, mayocoba, Peruvian, canary). Add to slow cooker with 6 cups water and ½ tsp salt. Cook on low for 8-10 hours. Ladle excess water into a bowl. Then use an immersion blender to blend beans, adding saved water until desired consistency.
Try substituting red or green cabbage for romaine lettuce.
*Nutrition facts are dependent upon types and amounts of toppings.
Inspired by Michelle Berman, MS, RDN, LRD, CDCES, DipACLM, FAND
Ingredients
Directions
Place refried beans in a pot over medium heat. Stir until heated evenly.
Prepare vegetables by shredding the lettuce and dicing the tomatoes, onions, and avocado.
Set all ingredients out for people to build their own tostadas.
To build a tostada, spread a spoonful of refried beans on the tostada shell. Sprinkle on vegetables, avocado, salsa, and low-fat cheese. Enjoy!
Try making your own refried beans! Rinse and sort 1 pound of your favorite beans (pinto, mayocoba, Peruvian, canary). Add to slow cooker with 6 cups water and ½ tsp salt. Cook on low for 8-10 hours. Ladle excess water into a bowl. Then use an immersion blender to blend beans, adding saved water until desired consistency.
Try substituting red or green cabbage for romaine lettuce.