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Pinto Beans & Rice Tostadas
8 tostada shells
2 (15 oz) cans
Glory Foods Pinto Beans and Rice
1 cup shredded cheddar cheese
2/3 cup shredded lettuce
1 large tomato; seeded and diced
1 ripe avocado; diced
8 teaspoons dairy sour cream
1 jalapeno; sliced thin into rings
dried cilantro or parsley
fresh lime wedges for serving; optional
hot sauce for serving; optional
Heat oven to 400 degrees F.
Line a baking sheet with parchment paper and lay tostada shells on the paper.
Divide the 2 cans of pinto beans and rice among 8 shells.
Scatter cheese onto pinto beans and rice then bake for 4-5 minutes until cheese has melted (watch to make sure tostada shells do not burn).
Remove from oven and scatter with lettuce, tomato and avocado.
Place a dollop (1 teaspoon each) of sour cream into center of tostadas and garnish with jalapeño slices.
Sprinkle with dried cilantro or parsley
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