Corn, cut from cob and steamed with 1/4 cup green onions
1
c
Alfalfa sprouts
1/4
c
Finely grated carrot
1
c
Cubed tomato
1 1/2
c
Refried pinto beans, heated
3
Corn tortillas, heated on a dry skillet until soft
Olives, for garnish
INSTRUCTIONS
SALSA
GUACAMOLE
TOSTADA
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God ordains, He sustains.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!