Veggie Tostada Recipe

Veggie Tostada Recipe

  • 8 corn tostada shells
  • 1 (16 ounce) can refried beans
  • 2 ripe avocados, peeled, pitted, and diced 1/2-inch (optional)
  • 10 cups thinly sliced romaine lettuce
  • 1/4 cup NAKANO® Seasoned Rice Vinegar – Red Pepper or Original
  • 3 tablespoons vegetable oil
  • 1 1/2 cups finely shredded Monterey Jack cheese
  • 1 cup salsa
  1. Preheat broiler on high. Place tostada shells on large baking sheet; spread beans evenly over tostada shells. Set aside. In large bowl, combine avocados, if desired, with lettuce, rice vinegar, oil, and 1/4 teaspoon pepper; set aside. Broil prepared shells until very hot, about 1 minute. DO NOT BURN.
  2. Immediately top each hot shell with lettuce mixture. Top with cheese and salsa; serve immediately.
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