Tostadas Verdes

By barbyrabaker

Crispy corn tostada shells layered with refried beans, lettuce, spicy guacamole, green chile salsa, queso fresco and cilantro served with a splash of lime juice

Ingredients

• Ingredients
• 2 cans (16 oz each) Rosarita® Vegetarian Refried Beans
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
• 2 medium avocados, pitted, peeled
• 1 cup chopped yellow onion
• 12 tostada shells
• 4 cups thinly sliced romaine lettuce
• 1 can (7 oz each) salsa verde (green salsa)
• 1/2 cup crumbled queso fresco cheese
• 1/4 cup chopped fresh cilantro
• 3 limes, each cut into 4 wedges

Details

Servings 12
Preparation time 30mins
Cooking time 30mins
Adapted from conagrafoods.com

Preparation

Step 1

Directions
Stir together beans and liquid from tomatoes in medium microwave-safe bowl. Cover; microwave on HIGH 3 minutes or until hot.
Mash avocados in medium bowl, leaving slightly chunky. Stir in drained tomatoes and onion to make guacamole.
Spoon about 1/3 cup beans on each tostada shell. Top each with lettuce, guacamole, salsa verde, cheese and cilantro.
Serve each with a lime wedge.


Cook's Tips
Queso fresco can be found in the specialty cheese section of the grocery store or a Hispanic market. If unavailable, mozzarella, Monterey Jack or feta cheeses are good substitutes.

Tostadas can be 'crisped' in a 250°F oven for 2 to 3 minutes or according to package directions before beginning recipe, if desired.