Tostadas Verdes
Minutes Prep time: 30
Minutes Total time: 30
Servings: 12
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 12
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 69 mg | 7% |
Carbohydrate | 29 g | 10% |
Cholesterol | 4 mg | 1% |
Total Fat | 11 g | 17% |
Iron | 2 mg | 12% |
Calories | 242 kcal | 12% |
Sodium | 654 mg | 27% |
Protein | 7 g | 13% |
Saturated Fat | 3 g | 14% |
Sugars | 2 g | 0 |
Vitamin C | 11 mg | 18% |
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.
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.
Tostadas Verdes