Easy Bean Tostada

Ingredients

• 1/4 c Finely grated carrot
• 1/2 c Minced green bell pepper
• 3 tb Extra-Virgin Olive Oil
• 1 c Alfalfa sprouts
• 3 tb Minced cilantro (optional)
• 1 lg Avocado
• 1/2 c Minced red onion
• 1/2 c Minced red bell pepper
• 4 c Shredded Romaine lettuce
• 1 1/2 c Chopped tomatoes (peeling is
• Olives, for garnish
• 1 c Cubed tomato
• 1/2 ts Ground cumin
• 1/4 ts Dried Oregano
• 4 c Shredded Iceberg lettuce
• 1 c Corn, cut from cob and
• 2 ts Lemon juice
• 1 Garlic minced
• 1 1/2 c Refried pinto beans, heated
• Chili powder and cayenne to
• 3 Corn tortillas, heated on a

Instructions

1. 1. Prepare salsa by combining the chopped and minced ingredients. Stir in the olive oil and seasonings. 2. Prepare guacamole by mashing the avocado in a bowl and mixing in the other ingredients. 3. Place the shredded lettuces in a large salad bowl. Add the corn mixture, alfalfa sprouts, carrot and tomato. Add 3/4 cup of the salsa and toss well. 4. Place hot tortillas on 3 large salad plates. Top with refried beans and equal portions of salad. Top with guacamole. Drizzle extra salsa over the top and garnish with olives. From The American Vegetarian Cookbook by Marilyn Diamond