Veggie Tostada

Veggie Tostada

This is a super easy meal, especially when you have taco leftovers in the fridge! I cut up my favorite tostada fixings. I used my pressure cooker pinto beans and cilantro brown jasmine rice on it, but you can put your favorite rice and beans if you like. Here is how I  made mine.






Ingredients:
1-2 corn tortillas per person
Lettuce
Tomato
Onions
Cheese
Avocado
Cilantro
Taco sauce if you like it
Rice
Beans (My Pressure Cooked Pinto Beans are perfect)

Directions:
I first fried my tortillas in a small skillet with about 1 cup of avocado oil. I cooked it until it was crispy and golden and then flipped it on the other side and cooked until golden. Then put it on a plate lined with paper towels. Chop the veggies and if you are making your rice and beans fresh start them about 40 minutes before you plan to eat. Then build your tostada. I start with rice and beans and then pile the veggies and cheese on.