Saturday, February 19, 2011

Bean Tostadas

Ever been to Chipotle? They have the best corn salsa, ever. But I think mine might have beat it.




Bean Tostadas with Corn Salsa
For the Salsa:
1 8.75oz can of corn
2 avocados, peeled and diced
1/4 cup of chopped red onion
1/4 cup of chopped cilantro
The juice of one lemon

For the Tostadas:
1 can of refried beans
Shredded Monterey jack cheese
Corn tortillas
Oil
Shredded lettuce
Sour cream

Combine all of the ingredients for the salsa in a bowl. Set aside.

In a skillet, heat one tablespoon of oil. Fry the corn tortillas until crisp.

To assemble: Top each tortilla with beans, then cheese, then the salsa, lettuce and sour cream.




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