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Easy Vegetable Tostadas

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Serves 8 | 
Perfect for lunch or an afternoon snack.


8 crispy corn tostada shells
1 can refried beans, 16 oz.
2 tablespoons enchilada sauce
2 cups mixed salad greens
1 tablespoon finely chopped jalapeno
1/4 cup chopped green onions
1 cup diced plum tomato
1 avocado, peeled andchopped
1/4 cup crumbled feta cheese


  1. Bring a saucepan to medium heat. Stir together beans and enchilada sauce, cook until beans are hot.
  2. Evenly spread bean mixture over each tostada shell, then evenly top with greens, jalapeno, green onions, tomato, avocado and cheese.
Cooking Method: Stove
Main Ingredient: Refried Beans
Course: Dinner

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