Southern Tostadas

10 ingredients
5 steps

Ingredients

  • 1 (15 oz.) can black-eyed peas
  • 1 (8 oz.) can red kidney beans
  • 1 (15 oz.) can Spanish rice (or substitute 3/4 c. rice plus 1 1/2 c. vegetable juice cocktail)
  • 1 (4 oz.) can diced green chili peppers, drained
  • 1 stalk sliced celery
  • 2 Tbsp. tomato paste
  • 1 to 2 tsp. chili powder
  • 2 c. shredded Monterey Jack or Cheddar cheese (8 oz.)
  • 10 tostada shells
  • toppers: shredded lettuce, dairy sour cream, chopped tomato, sunflower seeds

Directions

  1. 1
    Drain peas and beans.
  2. 2
    In saucepan combine peas, beans, rice, peppers, celery, tomato paste and chili powder.
  3. 3
    Bring to boiling; reduce heat.
  4. 4
    Simmer, covered, 5 minutes.
  5. 5
    Stir in 1 cup cheese. Serve over hot tostadas topped with remaining cheese and toppers.

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