- 4 corn tostada rounds
- ½ cup refried beans
- ½ cup protein of choice - I used chorizo cooked with fresh corn kernels
- 1 cup sweet mustard & vinegar cole slaw or similar
- ¼ cup diced tomatoes
- ½ cup diced avocado
- 2 T. shredded sharp cheddar cheese
- 2 tbsp sour cream
- Hot sauce
Heat the oven to 350°F and lay the tostadas out in a single layer on a baking sheet and toast for 4-5 minutes, or until warmed through and toasty.
Make sure the refried beans and protein choice(s) are warmed to your tastes. Add thin layers of each, starting with the refried beans, to each tostada.
Add a generous layer of coleslaw or other fresh greens/veggies to each tostada, followed by tomatoes, avocado, shredded cheese, a dollop of sour cream, and a drizzle of hot sauce. Serve immediately.
- Yields: 4 servings
- Preparation Time: 20 minutes
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