Vegetarian Tostados With Avocado and Cheese

Imagine tostados as a kind of Mexican pizza. The tortillas are baked until crisp and topped with a delectable mound of tempting, low calorie ingredients. This would be wonderful as a light lunch....or a nice first course at a Mexican dinner, in place of a regular salad.

• Ready In: 31 mins
• Serves: 4

Ingredients

• 4  flour tortillas, 6 -7 inches in diameter
• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 teaspoons red wine vinegar
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup  finely shredded lettuce
• 1⁄4 cup  diced ripe tomatoes
• 2  teaspoons  jalapenos, minced and seeded
• 1⁄4 cup  canned vegetarian refried beans
• 6  tablespoons  mashed ripe avocados
• 1⁄4 cup cheese or 1⁄4 cup  goat cheese or 1⁄4 cup feta or 1⁄4 cup monterey jack cheese or 1⁄4 cup cheddar cheese
• 6  pitted jumbo  olives, thinly sliced
• 4  slices sweet onions, separated into rings

Directions

1. Preheat oven to 375 degrees.
2. Brush tortillas lightly on both sides with 11/2 tsp of the oil. Place on baking sheet and bake until crisp and golden, about 6 - 8 minutes.
3. In small bowl, combine the remaining 1 tbsp oil with the vinegar, salt, pepper, and 1 tbsp plus 1 tsp water.
4. Whisk or beat with a fork until well blended.
5. In medium bowl, toss the lettuce, tomato and jalapeno pepper.
6. Pour vinaigrette over the salad and toss.
7. Spread 1 tbsp of the refried beans over each tortilla.
8. Spread 2 tbsps of the mashed avocado over the beans on each tostada.
9. Tops with the salad and garnish with the cheese, olive slices, and onions rings.