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Mexican Tostada

yield: 5 total time: 40 minutes
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Ingredients

  • corn oil or canola oil
  • 12 corn tortillas
  • salt
  • 3 1/2 cups refried beans homemade or from 2 15-ounce cans
  • 1/2 head iceberg lettuce sliced thin and seasoned with salt and vinegar, no oil
  • 2 medium tomatoes chopped
  • 2 avocados chopped peeled and pitted, or guacamole
  • 8 ounces jack grated Monterrey, Cheddar, or crumbled queso fresco and/or cotija cheese
  • 1 cup salsa
  • 1 cup salsa
  • 1/2 cup pickled jalapeƱos
  • 1 handful chopped fresh cilantro

Nutrition

  • Calories : 620 calories
  • Carbohydrate : 69 grams
  • Cholesterol : 40 milligrams
  • Fat : 29 grams
  • Fiber : 21 grams
  • Protein : 27 grams
  • SaturatedFat : 10 grams
  • Sodium : 2030 milligrams
  • Sugar : 7 grams
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