10 corn tostadas 16 oz. refried beans
2 c. cooked hamburger or shredded chicken (optional)
1 c. cheese or cheese alternative (optional)
1 c. lettuce,shredded
sour cream (optional)
Heat refried beans in a small saucepan on medium heat. When warmed, spread beans evenly on tostadas. Top each tortilla with meat, sour cream, salsa, and cheese or cheese alternative. Preheat oven to 400 degrees. Place tostadas on baking sheet or stone. Bake 10–15 minutes, until cheese is melted or chicken is warmed. Serve immediately. Tostadas can be topped with shredded lettuce and fresh diced tomatoes.
I make this when I need a meal in less than 10 minutes. Very quick and easy! Omit the cheese and sour cream for dairy-free tostadas. I vary the ingredients to what I have on hand.
Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!
Photo by Kraft found at www.kraftrecipes.com