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Recipe for A Salad with Crunch and Substance: Bean and Vegetable Tostadas by Dawn’s Recipes

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Recipe for A Salad with Crunch and Substance: Bean and Vegetable Tostadas by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect A Salad with Crunch and Substance: Bean and Vegetable Tostadas. This dish qualifies as a Easy level recipe. It should take you about 10 min to make this recipe. The A Salad with Crunch and Substance: Bean and Vegetable Tostadas recipe should make enough food for 4 tostadas.

You can add your own personal twist to this A Salad with Crunch and Substance: Bean and Vegetable Tostadas recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this A Salad with Crunch and Substance: Bean and Vegetable Tostadas recipe.

Ingredients for A Salad with Crunch and Substance: Bean and Vegetable Tostadas

  • Vegetable oil, for frying
  • 4 (6-inch) corn tortillas
  • 2 pinches coarse salt
  • 1 (14-ounce) can spicy vegetarian refried beans (vegetarian beans contain no lard)
  • 1 cup shredded smoked Cheddar, Monterey Jack, or pepper Jack
  • 1 heart Romaine lettuce or 1/2 head of iceberg lettuce, shredded
  • 2 small plum tomatoes, diced
  • 1 small white skinned onion, finely chopped
  • 2 tablespoons (a palm full) chopped cilantro or parsley

Directions for A Salad with Crunch and Substance: Bean and Vegetable Tostadas

  1. Heat 1/8 to 1/4-inch oil over medium-high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on brown paper sack. Season with a little coarse salt while hot.
  2. Heat beans in microwave or small pan over moderate heat. Spread hot beans on tortillas and top with a handful of shredded smoked Cheddar or Jack cheese. Top cheese with shredded lettuce, diced tomato bits, and chopped onion. Garnish tostadas with chopped fresh cilantro or parsley and serve.

Cookware for your recipe

You will find below are cookware items that could be needed for this A Salad with Crunch and Substance: Bean and Vegetable Tostadas recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Salad Recipes
  • Beans and Legumes
  • Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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