Vegetarian Tostada & Avocado Dressing
|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)|
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.