No meat? No problem! This take on tostadas delivers big flavor without it.
Photo by Karen Hermann
MAKES 8
8 tostada shells, store-bought or homemade
1 15-ounce can refried beans
2 tablespoons taco seasoning
1 15-ounce can whole black beans, drained and rinsed
1½ cups shredded cheddar
Toppings
Chopped avocado
Salsa or pico de gallo
Sour cream or Mexican cream
Black olive slices
Sliced pickled jalapenos
Queso fresco
Chopped lettuce, optional
Chopped tomatoes, optional
Preheat oven to broil. Line a 9-by-13-inch baking sheet with foil. Place shells on baking sheet. In a medium bowl, combine refried beans with taco seasoning. Spread each tostada shell with refried beans. Add black beans over refried beans and cover with cheese. Broil for 3 minutes or until cheese melts and tostadas are lightly toasted. Top with avocado, salsa, sour cream, olives, jalapenos and queso fresco. Add lettuce and tomatoes if desired.
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