Veggie-Licious Tostadas

This is a great recipe for Vegetarians and Meat-eaters alike! The beans and avocado offer Heart Healthy soluble fiber to help lower cholesterol, and plenty of antioxidants and Heart Healthy monounsaturated fat. Avocados also have anti-inflammatory properties. This dish can also be low in sodium, especially if you rinse the canned beans or if you cook them yourself.

Based on 1 serving:

Ingredients:

• 1 Corn tostada
• 1/4 cup cooked/canned Pinto beans (canned or home cooked on pressure cooker w/ garlic, onions, fresh tomatoes, green pepper, cilantro, 2 tbsp vegetable oil,cumin, pepper,lime juice, water or no-sodium broth, paprika)
• 2 avocado slices or 1 tbsp of guacamole (homemade or store bought)
• 1/4 cup of shredded red cabbage slaw (shredded red cabbage, olive oil, black pepper and fresh lemon juice)
• 1 tomato slice
• 1 tbsp of diced red onion
• 1 tsp of fresh cilantro
• 1 tablespoon of nonfat Greek yogurt with finely chopped raw garlic

Preparation:

In an assembly line format, add toppings to corn tostada. (Suggested order: beans, tomatoes, onions, avocado/guacamole, cabbage slaw, Greek yogurt, cilantro)

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