Big Bean Tostadas

Yum! I love Mexican food, so we have some form of it about once a week in our home. This is a really easy and tasty dish to make. I like to put the various toppings in a sectioned party tray, so people can tailor their tostadas to their tastes. The only things I put in the shells for everyone are the beans and lettuce. This is always a great success in our home.

Big Bean Tostadas

Ingredients:

5 big pre-made tostada shells - We use Del Oro Tostada Crowns (4 in a box, 2 boxes)
2 16oz. cans or 1 30oz. can vegetarian refried beans
5 packed cups red leaf lettuce, sliced thin
1 container of Tofutti Better than Sour Cream
1 jar of your favorite salsa - we use Herdez
Your favorite vegan cheese - we finely grate 1 cup of Vegan Gourmet, cheddar style
3 avocados, sliced
1 can of black olives, sliced in thirds
3 tomatoes, diced
4 green onions, sliced

Directions:

Preheat the oven to 350 degrees. Warm the tostada shells in the oven for three minutes. Heat the refried beans over medium heat until warmed through, about five minutes. Stir occasionally. Divide the beans between the shells by how much a person will eat. In our family, that may not be equal since we have very little people, medium people and big people. Divide the lettuce the same way. Separate the toppings into a divided party tray, and supply spoons and forks for getting the toppings out. Mound your shell until it looks good enough to eat. Then eat it! (You will have a few extra shells leftover for another meal.) Feeds five hungry vegans.