Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SALSA--------------------------------
1 1/2 c Chopped tomatoes (peeling is 3 tb Minced cilantro (optional)
-optional) 1 Garlic clove, minced
1/2 c Minced red onion 3 tb Extra-virgin olive oil
1/2 c Minced red bell pepper Chili powder and cayenne to
1/2 c Minced green bell pepper -taste

-------------------------GUACAMOLE------------------------------
1 lg Avocado 1/2 ts Ground cumin
2 ts Lemon juice 1/4 ts Dried oregano

--------------------------TOSTADA-------------------------------
4 c Shredded Iceberg lettuce 1/4 c Finely grated carrot
4 c Shredded Romaine lettuce 1 c Cubed tomato
1 c Corn, cut from cob and 1 1/2 c Refried pinto beans, heated
-steamed with 1/4 cup green 3 Corn tortillas, heated on a
-onions -dry skillet until soft
1 c Alfalfa sprouts Olives, for garnish

1. Prepare salsa by combining the chopped and minced ingredients.
Stir in the olive oil and seasonings.

2. Prepare guacamole by mashing the avocado in a bowl and mixing in
the other ingredients.

3. Place the shredded lettuces in a large salad bowl.
Add the corn mixture, alfalfa sprouts, carrot and tomato. Add 3/4
cup of the salsa and toss well.

4. Place hot tortillas on 3 large salad plates. Top with refried
beans and equal portions of salad. Top with guacamole. Drizzle extra
salsa over the top and garnish with olives.

From _The American Vegetarian Cookbook_ by Marilyn Diamond

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