Tostadas de Verduras

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.
3. Add and cook beans and 1 ½ cups green chile sauce over medium-high heat
    for approximately 20 minutes or until excess moisture evaporates.
4. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
5. Spoon bean mixture onto each tostada shell.
6. Top with remaining heated green chile sauce, tomato and cheese.
     Makes eight 8 oz. servings.

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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. 3. Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates. 4. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans. 5. Spoon bean mixture onto each tostada shell. 6. Top with remaining heated green chile sauce, tomato and cheese. Makes eight 8 oz. servings. Back