God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The way also in which texts are brought to his mind, opened up to his understanding, or applied to his heart; the light cast upon a passage when speaking from it, the suitable Scriptures which are brought to his memory to confirm his views upon it, and the sweet enjoyment which he has himself in or after the time of speaking from it; the secret prayer and meditation on the word which he has before he goes into the pulpit, and the holy savor which often rests on his spirit after the labors of the day; the sense which he has of the blessedness of the work, and his willingness to spend and be spent, labor and suffer, live and die in the Lord's service – these and similar experiences confirm him in the persuasion that the Lord has called him to the work, and is with him in it.
J.C. Philpot
Easy Bean Tostada
0
(0)
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
A Message from our Provider:
“When God ordains, He sustains.”
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