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MEET THE GROWERS
Rick Shade
Shade Farm Management
Carpinteria, California
Rick Shade learned everything about avocados from his grandfather. Growing up, they'd walk the fields together, planting, pruning, and picking trees by hand. And no matter how much things change, Rick's best resource is still his granddad's old ag-school textbook. Because Rick knows that the...
TOSTADA MEXICANA
Categories
- Entrees
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission
Ingredients
-
4.000
4
flour tortillas (8-inch)
-
2.000
2
small onions, chopped
-
0.000
Vegetable oil
-
2.000
2
medium tomatoes, chopped
-
1.000
1
can (16 oz) refried beans
-
6.000
6
oz.
sliced Monterey Jack cheese
-
0.000
Salsa Jalapena or hot pepper sauce
-
2.000
2
ripe Califomia avocados
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0.000
Dairy sour cream
Instructions
- Place tortillas on baking sheet and rub with oil.
- Bake at 350 degrees for 5 minutes or until crispy.
- Spoon refried beans onto tortillas, heaping in center.
- Sprinkle with salsa jalapena or hot pepper sauce to taste.
- Halve one avocado; seed, peel and cut into.
- Top tostadas with avocado, onion, tomato and cheese.
- Bake uncovered at 350 degrees for 20 minutes.
- Halve second avocado; peel and slice.
- Top hot tostadas with avocado slices. Dollop with sour cream.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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