Avocado and Corn Tostadas with Spicy Chile Sauce - Fiery Foods & Barbecue Central
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Colander
- Can opener
- Plate
Ingredients
- 2 (8 oz.) cans no-salt-added tomato sauce
- ½ c. water
- 1 Tbsp. agave nectar
- 2 cloves garlic, minced
- ¼ tsp. ground cumin
- 1 tsp. dried Mexican oregano
- 2 Tbsp. dried onion flakes
- 2 tsp. piquin chile flakes or any crushed hot red pepper flakes
- ¼ tsp. sea salt or to taste
- 8 tostada shells
- 3 c. shredded Romaine lettuce
- 1 (15 oz.) can no-salt-added pinto beans such as Eden Brand, drained and rinsed
- 2 avocados, sliced
- 1 c. frozen corn, thawed
- 2 Tbsp. pickled jalapeño rings
- ¼ c. sliced black olives
- Fresh lime slices for garnish
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