Name: Easy Bean Tostada
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

"Tolerance" gives me room to say, "I think you're wrong, but I'll defend your right to be wrong." "Pluralism" suggests, much more strongly than most folks admit, that there isn't such thing as right and wrong - and no such thing as truth and error. As it is practiced more and more in America, pluralism tends to require that you not only leave room for your neighbor to believe what he believes, but that you also refrain from disagreeing with it. There's a world of difference between the two perspectives. Tolerance promotes civility combined with clear thinking. Pluralism promotes civility combined with mushy-headedness.

Joel Belz

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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