Refried Beans, Avocado, Tomato, Queso Fresco Tostada

• Vegetarian

• Produce

  • 2 Avocados
  • 2 tbsp Cilantro
  • 1 cup Lettuce
  • 2 tbsp Red onion
  • 2 Roma tomatoes

• Canned Goods

  • 1 package Herdez traditional refried beans

• Condiments

  • 1 Garnish with your favorite salsa
  • 2 tsp Lime juice

• Baking & Spices

  • 1/4 tsp Salt

• Bread & Baked Goods

  • 6 Corn tostadas

• Dairy

  • 6 tbsp Queso fresco

Found on ethnicspoon.com

Description

Ingredients

• 6 corn tostadas
• 1 package Herdez Traditional refried beans
• Guacamole:
• 2 avocados
• 1 tsp. lime juice
• ¼ tsp. salt
• 1 cup shredded lettuce (I use Romaine)
• Pico de Gallo:
• 2 Roma tomatoes cored, seeded, and diced
• 1 tsp. lime juice
• 2 Tbsp. red onion diced
• ¼ tsp. Kosher salt.
• 2 Tbsp. chopped cilantro
• 6 Tbsp. crumbled queso fresco
• Garnish with your favorite salsa

Directions

• Prepare the refried beans according to package instructions.
• Peel, cut, and mash the two avocados and place in a bowl. Add in the lime juice and the salt and stir until well combined.
• To make the pico de gallo place the tomatoes in a bowl and stir in the rest of the ingredients except the queso fresco until well combined.
• Assemble the tostadas:
• Spread the refried beans evenly among the 6 tostadas.
• Evenly place the guacamole mixture on top of the refried beans, and top with the shredded lettuce.
• Portion the pico de gallo on top of the lettuce and sprinkle with 1 Tbsp. of queso fresco.
• Top with your favorite salsa.