Refried Bean Tostadas

By bakers_delight85

Ingredients

• 6 flour tortillas (8 inches)
• 1/2 pound sliced fresh mushrooms
• 1 cup diced zucchini
• 2 Tbsp. vegetable oil
• 1 jar (16 ounces) chunky salsa
• 1 can (11 ounces) shoepeg corn, drained
• 1 can (16 ounces) vegetarian refried beans, warmed
• 1 1/2 cups shredded lettuce
• 1 1/2 cups shredded cheddar cheese
• 2 medium ripe avocados, peeled and sliced
• 1 1/2 cups chopped tomatoes
• 6 Tbsp. sour cream

Preparation

Step 1

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.