Ingredients
tostadas
refried beans (try low fat or fat free?)
grated cheese
(cheddar or monterey jack)
jar of jalepeno slices (or fresh)
sliced black olives (optional)
shredded lettuce
sour cream (try low fat or fat free?)
salsa or pico de gallo
Preparation
oven to 357 degrees First heat beans in microwave or on stovetop -now spread a tostada with a layer of hot beans and place on a cookie sheet, cover the beans with a little cheese and set another tostada on top. Place a few peppers and olives on top (I position 4 jalepenos symmetrically on the tostada and cluster 3 or 4 olive slices around each pepper ring). Cover with cheese. Bake 5 to 10 min or so - till cheese melts and bubbles. Parts of the tostada not covered with cheese will get dark and extra crispy - make sure they don’t burn. Remove from oven and cut into 4 pieces. Put on plate and top with sour cream, salsa and some lettuce. I make 2 or 3 at a time.
Guacamole, cilantro, onions, tomatoes would all be nice additions but I usually make them as stated.
