SALSA
1 1/2 cup Chopped tomatoes (peeling is optional)
1/2 cup Minced red onion
1/2 cup Minced red bell pepper
1/2 cup Minced green bell pepper
3 tbsp Minced cilantro (optional)
1 Garlic clove, minced
3 tbsp Extra-virgin olive oil
Chili powder and cayenne to taste
GUACAMOLE
1 large Avocado
2 tsp Lemon juice
1/2 tsp Ground cumin
1/4 tsp Dried oregano
TOSTADA
4 cup Shredded Iceberg lettuce
4 cup Shredded Romaine lettuce
1 cup Corn, cut from cob and steamed with 1/4 cup green onions
1 cup Alfalfa sprouts
1/4 cup Finely grated carrot
1 cup Cubed tomato
1 1/2 cup Refried pinto beans, heated
3 Corn tortillas, heated on a dry skillet until soft
Olives, for garnish
|
|
1. Prepare salsa by combining the chopped and minced ingredients. Stir in the olive oil and seasonings.
2. Prepare guacamole by mashing the avocado in a bowl and mixing in the other ingredients.
3. Place the shredded lettuces in a large salad bowl. Add the corn mixture, alfalfa sprouts, carrot and tomato. Add 3/4 cup of the salsa and toss well.
4. Place hot tortillas on 3 large salad plates. Top with refried beans and equal portions of salad. Top with guacamole. Drizzle extra salsa over the top and garnish with olives.
From _The American Vegetarian Cookbook_ by Marilyn Diamond
|
|
