Pinto Bean Tostadas With Avocado Salsa - Center for Nutrition Studies

Pinto Bean Tostadas With Avocado Salsa - Center for Nutrition Studies

nutritionstudies.org

Tostadas are to Mexican cuisine what pizza is to Italian. They’re also fun to experiment with. You can use all sorts of different bean spreads and a variety of toppings, making them a great dish to...

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Ingredients

  • Corn tortillas
  • Coleslaw mix
  • 2 cups cooked pinto beans, rinsed and drained
  • ¼ cup low-sodium vegetable broth
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 7 tomatillos, husked
  • 1 avocado, pitted and peeled
  • 10 sprigs of fresh cilantro
  • 3 green onions, white and green parts
  • 1 jalapeño (optional)
  • Shredded lettuce
  • Chopped kale
  • Shredded cabbage
  • Diced roasted bell peppers

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