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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. Ingredients:
6 flour tortillas (8 inches) |
1/2 pound sliced fresh mushrooms |
1 cup diced zucchini |
2 tablespoons canola oil |
1 jar (16 ounces) chunky salsa |
1 can (7 ounces) white or shoepeg corn, drained |
1 can (16 ounces) vegetarian refried beans, warmed |
1-1/2 cups shredded lettuce |
1-1/2 cups (6 ounces) shredded cheddar cheese |
2 medium ripe avocados, peeled and sliced |
1-1/2 cups chopped tomatoes |
6 tablespoons sour cream |
Directions:
1. In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside.
2. In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through.
3. Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream. Yield: 6 servings.
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