Veggie Tostada


8 corn tostada shells
1 can (16 oz.) refried beans
2 ripe avocados, peeled, pitted, and diced 1/2-inch (optional)
10 cups thinly sliced romaine lettuce (about 1 large head)
1/4 cup NAKANO Seasoned Rice Vinegar—Original
3 Tbsp. vegetable oil
1-1/2 cups finely shredded Monterey jack cheese
1 to 1-1/2 cups salsa


Preheat broiler on high. Place tostada shells on large baking sheet; spread beans evenly over tostada shells. Set aside. In large bowl, combine avocados, if desired, with lettuce, rice vinegar, oil, and 1/4 teaspoon pepper; set aside. Broil prepared shells until very hot, about 1 minute. DO NOT BURN. 

Immediately top each hot shell with lettuce mixture. Top with cheese and salsa; serve immediately. 

Makes 8 tostadas.

Note: Tostada shells are available in Mexican or ethnic sections of supermarkets. 

Variation: Substitute 2 cups guacamole for avocados; top assembled tostada with guacamole.


Per tostada without avocado: 276 calories, 11g protein, 24g carb, 15g fat, 23mg chol, 946mg sodium

Veggie Tostada
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