California Tostada

By oldbklady

Ingredients

• 1 c. carrots, diced
• 1 c. gr. beans, cut in 1/2 “ segments
• 1 c. frozen peas
• 1 c. frozen corn
• 6 c. coarsely chopped lettuce
• 3 c. tortilla chips
• 1 c. shredded Jack cheese
• 1/2 c. black olives
• Fresh salsa (recipe follows)
• Gucamolea
• Sour cream (opt)
• Fresh Tomato Salsa
• 2 tomatoes
• 3 tbs olive oil
• 1/2 c. red onion, minced
• 1 sm green chili, minced (opt)
• 1 sm red pepper, minced
• 1 sm gr. pepper, minced
• 3 tbs cilantro, minced
• 1 clove garlic, minced
• Salt & pepper to taste

Details

Servings 2
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Place carrots and green beans in vegetable steamer, cover, overboiling water for 10 minutes. Add peas and corn, and ssteam for 5 minutes. Place ssteamed vegetables in a large bowl, and set aside.


Fresh Tomato Salsa directions:

Plunge tomatoes in boiling water for a few seconds. Remove from water and remove skin, chop into very small cubes, and set aside. Heat oil in smalll skillet. Add onion, saute until they begin to soften. Add chili and peppers, saute until they turn a bright color. Stir in cilantro and garlic. Allow vegetables to cool slightly, then add to tomatoes in small bowl add salt and pepper mix well. Set aside.

Assemble the tostada:

Mix half of vegetables with lettuce, add half salsa to vegetable-lettuce mixture and toss. Stir all but ¼ cup of remaining salsa into remaining vegetables. Place 1 cup of chips on rach of two plates. Sprinkle some cheese over chips and heat in microwave to melt cheese. Spoon several dollops of guacamole over cheese. Spoon vegetable-lettuce-salsa mixture over guacamole.
Spoon remaining vegetables over top. Add a dollop of guacamole and sour crseam spoon 2 tablespoons of remaining salsa over tostada. Garnish with black olives, remaining chip and sprinkle with cheese. Makes 2 large servings or 3 medium.