| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Tex-mex, Main dish | 3 | Servings |
INGREDIENTS
| 1 1/2 | c | Chopped tomatoes (peeling is optional) |
| 1/2 | c | Minced red onion |
| 1/2 | c | Minced red bell pepper |
| 1/2 | c | Minced green bell pepper |
| 3 | tb | Minced cilantro (optional) |
| 1 | Garlic clove, minced | |
| 3 | tb | Extra-virgin olive oil |
| Chili powder and cayenne to taste | ||
| 1 | lg | Avocado |
| 2 | ts | Lemon juice |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Dried oregano |
| 4 | c | Shredded Iceberg lettuce |
| 4 | c | Shredded Romaine lettuce |
| 1 | c | 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
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