These Hatch Veggie Tostadas are a favorite with vegetarian friends. They are tasty, nutritious and hearty. They make great snacks for kids too.
- 8 BUENO® Corn Tortillas
- 1 Tbsp. vegetable oil
- 3 cups cooked pinto beans drained
- 2- 16 oz. jars BUENO® Hatch Green Chile Sauce
- 1 tsp. salt
- ½ tsp. granulated garlic
- 3 small tomatoes chopped
- 1¾ cups Monterey jack cheese shredded
- Preheat oven to 350º. Place corn tortillas flat on a cookie sheet. Bake at 350º for 10 minutes or until crispy. (Note: As an alternative, deep fry each corn tortilla until crispy. Drain on paper towel.)
- Heat vegetable oil in large non-stick skillet.
- Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates.
- Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
- Spoon bean mixture onto each tostada shell.
- Top with remaining heated green chile sauce, tomato and cheese.