Vegetarian Tostada
Brown rice and beans provide the base of this tostada. A Tex-Mex salad makes the topper. Serve as an appetizer, side dish or light meal.
Ingredients
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1/3 cup cooked brown rice
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1/3 cup canned pinto beans, black beans, or red beans, rinsed and drained
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1-1/2 cups coarsely shredded mixed greens or fresh spinach
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1/2 cup chopped tomato
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2 tablespoons chopped onion
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1 tablespoon shredded carrot
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1 tablespoon sliced pitted ripe olives, halved
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1 tablespoon purchased salsa
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1 tablespoon light dairy sour cream
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1/8 of a medium avocado, peeled and sliced (optional)
Directions
1.
On a serving plate, layer rice and beans. Top with shredded greens, tomato, onion, carrot, olives, salsa, and sour cream. If desired, garnish with avocado slices. Makes 1 tostada.
Test Kitchen Tip
This recipe is easy and fun to serve a group. Set out bowls of the ingredients and let each person make his or her own "haystack."
Nutrition information
Calories 264, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 438 mg, Carbohydrate 38 g, Fiber 9 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Starch 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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