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Vegetarian Tostada & Avocado Dressing

Fresh.n.Natural's picture
I love trying oodles and oodles of things and that is exactly how I came upon this Vegetarian Tostada & Avocado Dressing recipe. I have bookmarked this particular Vegetarian Tostada & Avocado Dressing recipe so that I can try it again and again. Yummm!
Ingredients
  8 inch tortillas 4
  Grated cheddar cheese 480 Milliliter (2 Cups)
  Lettuce 960 Milliliter, shredded (4 Cups)
  Three bean salad 16 Ounce, drained (480 Milliliters, 1 Jar)
  Alfalfa sprouts 480 Milliliter (2 Cups)
  Organic diced tomatoes 14 1⁄2 Ounce, drained (One 435 Grams Can)
  Avocados 3 Large, peeled, pitted and coarsely mashed
  Lemon juice 15 Milliliter (1 Tablespoon)
  Plain non-fat yogurt/Sour cream 120 Milliliter (1/2 Cup)
  Garlic 2 Clove (10 gm), minced
  Green onion 80 Milliliter, chopped (1/3 Cups)
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Tabasco 1 Dash (1 Milliliter)
  Organic diced tomatoes 29 Ounce, undrained (Two 14 1/2 Ounce Cans / Total 870 Grams)
  Red onion 180 Milliliter, chopped (3/4 Cup)
  Green onion 1 , chopped
  Jalapeno 1⁄2 , seeded and minced
  Cilantro 30 Milliliter, chopped (2 Tablespoons)
  Lime juice 4 Teaspoon (20 Milliliters)
  Salt 1⁄4 Teaspoon
Directions

Heat oven to 450°F (230°C).
Sprinkle tortillas lightly with water and bake 4-5 minutes, until crisp, turning once during baking.
In layers, top each tortilla with 1/3 cup Avocado Dressing, 1/4 cup cheese, 1 cup lettuce, 1/3 cup bean salad, 1/2 cup sprouts, 1/3 cup tomatoes, 1 tbs green onion and another 1/4 cup cheese.
Garnish with Salsa and Avocado Dressing.
Avocado Dressing: Combine in order given, stirring well after each addition.
Salsa: In large bowl, combine ingredients; blend well.
Cover and chill 3-4 hours before serving.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Vegetable

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