Wild Veggie Tostadas | Illinois Extension | UIUC

Ingredients

• 1 cup brown rice
• 1 medium red onion
• sliced and cut into half circles
• 3 garlic cloves
• minced
• 2 teaspoons olive oil
• 1 large poblano pepper
• seeds removed and cut into long thin slices
• ¼ head of red cabbage
• 1 cup kale or chard
• cut into bite sized pieces
• Dash of salt
• 1 can low sodium refried pinto beans
• 8 flat crispy corn tortillas
• 1 whole avocado
• peeled and sliced
• Fresh salsa of choice