Summer Tostada Salad

Simply put, Sylvia Meléndez-Klinger has a passion for food and cooking. Here's one of her favorite recipes. Enjoy!

Summer Tostada Salad

Bursting with fresh flavors, these tostadas are sure to please.  A fresh tomato salad tops corn tortillas layered with lettuce, beans, cheese and avocado.

  • 3 medium tomatoes, chopped
  • ¼ cup snipped fresh cilantro
  • ¼ cup chopped red onion
  • 2 tablespoons lime juice
  • 1 tablespoon mild hot sauce (or to taste)
  • 8 6-ince corn tortillas
  • 6 romaine lettuce leaves, finely shredded
  • 1 15-ounce can black beans, rinsed and drained
  • ¾ cup shredded low-fat mozzarella cheese
  • 1 medium avocado, halved, pitted, peeled and sliced
  • Preheat oven to 350° F.

In medium bowl, combine tomato, cilantro, onion, lime juice and hot sauce.  Set aside.

Place tortillas on baking sheet and bake for 5 minutes or until crispy and golden.

To serve, place 2 tortillas on each of 4 large plates.  Divide lettuce, beans, cheese, and avocado evenly over tortillas.  Divide tomato mixture over each.

Makes 4 servings