Wednesday, July 22, 2009

Refried Bean Tostadas with Summer Corn Salad

Refried Beans

2 cans no salt pinto beans, drained
1 jalapeno, minced
1/2 cup no salt salsa-I like Enrico's
juice of 1/2 lime
bunch of cilantro

Puree beans in processor-add to bowl with remaining ingredients and mix well-taste and adjust seasoning--may want to add a bit of salt

To assemble:

tostada shell
layer of beans
shredded romaine
some shredded cheese
Enrico salsa
dollop of greek yogurt
black olive garnish

Summer Corn Salad

Thaw bag of frozen corn
1/2 can of diced tomatoes with chilis
1/2 cup chopped cucumber
2 T chopped green pepper
3 T white wine vinegar
1 1/2 t dijon mustard
1 garlic clove, minced
ground pepper

Combine the veggies in bowl. In small bowl whisk up the dressing and combine with veggies and toss well.


  1. I remember you making something similar when I was young! This is your best photo yet. May I suggest macro mode + tripod? Surely you have a tripod in the basement?

  2. I just read my manual and will try macro mode on my next venture--what if I can't find a tripod--still use macro mode?

  3. PS yes indeed this tostada was in our "rotation" :-)