Easy bean tostada

Yield: 3 Servings MMM

Ingredients:

1 1/2 c Chopped tomatoes (peeling is -optional)
1/2 c Minced red onion
1/2 c Minced red bell pepper
1/2 c Minced green bell pepper
3 tb Minced cilantro (optional)
1 Garlic clove minced
3 tb Extra-virgin olive oil Chili powder and cayenne to -taste MMMMM-------------------------GUACAMOLE------------------------------
1 lg Avocado
2 ts Lemon juice
1/2 ts Ground cumin
1/4 ts Dried oregano MMMMM--------------------------TOSTADA-------------------------------
4 c Shredded Iceberg lettuce
4 c Shredded Romaine lettuce
1 c Corn cut from cob and -steamed with 1/4 cup green -onions
1 c Alfalfa sprouts
1/4 c Finely grated carrot
1 c Cubed tomato
1 1/2 c Refried pinto beans heated
3 Corn tortillas

Instructions:

heated on a -dry skillet until soft Olives for garnish 1. Prepare salsa by combining the chopped and minced ingredients. Stir in the olive oil and seasonings. 2. Prepare guacamole by mashing the avocado in a bowl and mixing in the other ingredients. 3. Place the shredded lettuces in a large salad bowl. Add the corn mixture alfalfa sprouts carrot and tomato. Add 3/4 cup of the salsa and toss well. 4. Place hot tortillas on 3 large salad plates. Top with refried beans and equal portions of salad. Top with guacamole. Drizzle extra salsa over the top and garnish with olives. From _The American Vegetarian Cookbook_ by Marilyn Diamond