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
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||3 g||14%|
|Dietary Fiber||8 g||34%|
|Vitamin C||11 mg||18%|
|Vitamin A||1698 iu||34%|
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.
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