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Tostadas de Verduras
(Vegetable Tostadas)
Tasty and filling. A favorite with vegetarian friends.

8 BUENO® Corn Tortillas
1 Tbsp. vegetable oil
3 cups cooked pinto beans, drained
2 16 oz. jars BUENO® Green Chile Sauce

 1 tsp. salt
½ tsp. BUENO® Granulated Garlic
3 small tomatoes, chopped
1 ¾ cups (5 oz.) Monterey jack cheese
   shredded
  1. Preheat oven to 350º. Place corn tortilla flat on a cookie sheet. Bake at 350º for 10 minutes or until crispy. (Note: As an alternative, deep fry each corn tortilla until crispy. Drain on paper towel.)
  2. Heat vegetable oil in large non-stick skillet. Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates.
  3. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
  4. Spoon bean mixture onto each tostada shell.
  5. Top with remaining heated green chile sauce, tomato and cheese.


Makes eight 8 oz. servings.