Refried Bean Tostadas

12 ingredients
3 steps

Ingredients

  • 6 flour tortillas (8 inches)
  • 1/2 pound sliced fresh mushrooms
  • 1 cup diced zucchini
  • 2 tablespoons canola oil
  • 1 jar (16 ounces) chunky salsa
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 can (16 ounces) vegetarian refried beans, warmed
  • 1-1/2 cups shredded lettuce
  • 1-1/2 cups shredded cheddar cheese
  • 2 medium ripe avocados, peeled and sliced
  • 1-1/2 cups chopped tomatoes
  • 6 tablespoons sour cream

Directions

  1. 1
    In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside.
  2. 2
    In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through.
  3. 3
    Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.

Products Matching These Ingredients

100% Pure Canola Oil

Canola Harvest

B NOVA 2

Canola Harvest® Original Vegetable Oil Spread Tub

Canola Harvest

E NOVA 4
Almond flour organic blanched

Almond flour organic blanched

Terrasoul

NOVA 4
Zucchini

Zucchini

NOVA 1

Flour tortillas

D NOVA 4

Whole wheat tortillas

C NOVA 4

Burrito size flour tortillas

D NOVA 4
sliced white mushrooms

sliced white mushrooms

M&S

A NOVA 1

Italian blend zucchini-squash, carrots, cauliflower, italian green beans, lima beans, italian blend

A NOVA 1

Asian blend green beans, broccoli, onions, red peppers, mushrooms, asian blend

A NOVA 1

Breaded mushrooms

C NOVA 4

Breaded zucchini discs

C NOVA 4

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