Summer Tostada Salad

3.7 stars based on 3 votes.
3 ratings
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  • 3 medium tomatoes, chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1 tablespoon fresh lime juice
  • 3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  • Salt to taste
  • 1/2 cup vegetable oil
  • 12 corn tortillas
  • 1 1/2 cups cooked black beans, or 1 (15-ounce can), drained and rinsed
  • 1 1/2 cups crumbled Chihuahua cheese or shredded mozzarella
  • 5 to 6 leaves romaine or iceberg lettuce, finely shredded


Combine tomatoes, cilantro, onion, lime juice, TABASCO® Green Sauce, and salt in a small bowl and mix well; set aside.

Heat oil in a small skillet over medium heat. Fry tortillas in oil one at a time until crisp and golden brown, about 1 minute, turning once. Drain on paper towels. Layer beans, cheese, lettuce, and tomato salsa over tortillas and serve immediately.

Makes 4 servings.

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