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Yield: Serves 4. Each serving: 2 cups.
Recipes
Tostada Salad
| Nutrition Information | |
| Calories: | 293 |
| Total Fat: | 2.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 342mg |
| Carbohydrates: | 41g |
| Dietary Fiber: | 6g |
| Sugars: | 6g |
| Protein: | 14.5g |
| Vitamin A: | 5100iu (102%) |
| Vitamin C: | 54.5mg (90%) |
| Calcium: | 304mg (30%) |
| Iron: | 3mg (16%) |
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.
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