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Tostada Salad

Yield: Serves 4. Each serving: 2 cups.



4 corn tortillas
4 cups dark green lettuce, ready to serve
1 tomato, diced
1 cup green peppers, sliced
1/2 cup green onions, sliced
1/4 cup salsa
2 tablespoon vinegar
1 cup cooked kidney beans, heated
1 cup veggie burger crumbles, heated
1/2 cup shredded lowfat cheddar cheese
4 Tbsp nonfat sour cream

Toast corn tortillas in oven until golden brown. Be careful since they burn easily.

Place lettuce, tomato, green peppers, onions, salsa and vinegar in a bowl and toss together. Place corn tortillas on 4 plates.

Place beans and crumbles on top of the tortillas followed by the cheese, salad and finally 1 tablespoon of nonfat sour cream on the top of each. Serve immediately.