Vegetarian Tostado

Submitted by Annacia

"Brown rice and beans provide the base of this tostado. A Tex-Mex salad makes the topper. Serve as an appetizer, side dish or light meal. I make this using leftovers. Next time your cooking brown rice (or any rice) cook a little extra and heat some leftover beans in the micro to top the rice. Add some grated cheese if you like."

 

• Ready In: 12mins
• Ingredients: 11
• Serves: 1

ingredients

• 1 whole wheat tortilla
• 1⁄2 cup cooked brown rice
• 1⁄2 cup canned pinto beans, black beans or 1/2 cup red beans, rinsed and drained, heated
• 1 1⁄2 cups coarsely shredded mixed greens or 1 1/2 cups fresh spinach
• 1⁄2 cup chopped tomato
• 2 tablespoons chopped onions
• 1 tablespoon shredded carrot
• 1 tablespoon sliced pitted ripe olives, halved
• 2 tablespoons purchased salsa
• 1 tablespoon light sour cream
• 1⁄4 medium avocado, peeled and sliced

directions

1. lightly fry (or oven bake) the tortilla until crispy.
2. On a serving plate, layer tortilla, rice and beans.
3. Top with shredded greens, tomato, onion, carrot, olives, salsa, and sour cream.
4. Garnish with thin avocado slices.