Servings per Recipe
8.00
Serving Size
1 tostada
Nutrition Facts
Calories
: 219
Fat
: 7
g
Sodium
: 260
mg
Total Carbohydrates
: 33
g
Dietary Fiber
: 5
g
Protein
: 6
g
Ingredients
1 cup brown rice
1 medium red onion, sliced and cut into half circles
3 garlic cloves, minced
2 teaspoons olive oil
1 large poblano pepper, seeds removed and cut into long thin slices
¼ head of red cabbage
1 cup kale or chard, cut into bite sized pieces
Dash of salt
1 can low sodium refried pinto beans
8 flat crispy corn tortillas
1 whole avocado, peeled and sliced
Fresh salsa of choice
Preparation
Wash hands with soap and water.
Prepare the rice in a small pan following package directions.
In a large pan, sauté the red onion and garlic in olive oil with the pepper slices until soft.
Add the cabbage and kale and a dash of salt, cover the pan and let the vegetables cook for 5 to 6 minutes, until just soft.
In a separate small pan, heat the refried beans. Add a dash of water if necessary to thin the beans for spreading.
To assemble tostadas:
Spread a large spoonful of beans onto each corn tortilla, covering the tortilla.
Add one spoonful of rice and spread out on top of beans.
Add the vegetable mixture of cabbage, kale, onions, garlic and peppers on top of the rice.
Place 2 to 3 slices of avocado on top of the vegetable mixture.
Top off with your salsa of choice. Serve.
Store leftovers in the refrigerator within 2 hours.
Note
Recipe from Oldways, www.oldwayspt.org. Original recipe can be found at this link for Wild Veggie Tostadas.