These tostadas are quick and simple to make. They would also be great for appetizers or an after-school snack. I served ours with a sliced fresh peach for lunch. You can make them as simple or elaborate as you want. There really are not any rules for these. Let your imagination go wild.
- 1 16 oz. can of fat free refried beans
- 1/2 c salsa, favorite (I like Newman’s)
- Corn tostada shells
- 1/2 c chili-lime jackfruit, shredded
- 1 avocado, chopped
- 5 tomatoes, cherry, quartered
Preheat oven to 350 degrees.
In a medium sauce pan add refried beans and salsa. Stir beans and salsa until well combined. Cook over medium heat, until bean mixture is heated thoroughly. Set aside.
Line a baking sheet with parchment paper or a silicone mat. Place tostada shells onto mat.
Spread bean mixture onto tostada shells. Layer jackfruit on top of the bean mixture. Scatter a few pieces of tomato on the top of the beans and jackfruit.
Bake in the oven for about 5 minutes. Remove from oven and top with chopped avocado.
Serve. Eat. Enjoy.