Vegetarian Tostada Salad recipe Nicole you might like to try this since you crave tacos

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Vegetarian Tostada Salad

 

15 ounce can kidney beans, rinsed and drained

15 ounce can black beans rinsed and drained

14 1/2 ounce can stewed tomatoes, cut up (use Rotel or Mexican

flavored)

1 1/2 cups grated longhorn or mild cheddar cheese

8 cups of salad greens, torn

4 crisp baked flour tortillas (spray with Pam and bake until crisp on

cookie sheets)

chopped onions

soup cream

 

Stir together both types of beans and tomatoes in saucepan and bring to

boil, simmer for 8 minutes

Stir in half the cheese.

Arrange greens on top of baked tortillas and top with bean mixture.

Sprinkle remaining cheese and onions over top. Dot with sour cream.