VEGETARIAN SEVEN-LAYER TOSTADAS

As you can see, I’m still on a bit of a Mexican food kick around here, although truthfully this idea that popped into my mind for Seven Layer Tostadas is far from authentically Mexican!   But it does have Mexican flavors going on, with a crisped whole wheat tortilla topped with my family’s version of what makes up the seven layers in seven layer dip:  refried beans, guacamole, sour cream with a touch of Taco Seasoning stirred in, finely grated cheese, diced tomatoes, green onions, and sliced black olives.  Did you count to see if there really were seven layers?


When I looked online to see how other people make seven layer dip, I found quite a few recipes that had jalapenos as one of the layers, but in my family we never use those.  We also have a few picky people in the family (ahem!) so we often have one end of the dip that has no guacamole or olives. But even with those quirks, Seven Layer Dip of some type always makes an appearance at every Denny family party.

When I had the idea of crisping up the same whole wheat flour tortillas I used to make Spicy Beef Tacos and using them as the base for a tostada with all the ingredients normally used in Seven Layer Dip, the only question in my mind was why I’d never thought of Seven-Layer Tostadas before now!

Ingredients:

• 1 can (16 oz.) refried pinto beans (or use homemade refried 
• beans)
• 1 1/2 cups guacamole (purchased or homemade guacamole)
• 1 cup light sour cream
• 1/2 tsp. Kalyn’s Taco Seasoning Mix (or use your favorite Taco Seasoning)
• 1 cup finely grated low-fat cheese such as Four Cheese Mexican Blend (or more if you like a lot of cheese)
• 1 cup chopped tomatoes
• 1/2 cup thinly sliced green onions
• 1/2 cup sliced black olives (or use a 4 oz. can sliced olives)
• 6-8 low-carb flour tortillas, 6 or 8 inch inch size (I like Mission Carb Balance Low-Carb Tortillas)
• olive oil for greasing baking sheet, about 1 tsp.

Instructions:

1. Place a baking sheet inside the oven or toaster oven and let it get hot while you preheat oven to 450F/230C, about 10 minutes.  Carefully remove baking sheet, drizzle a tiny bit of olive oil on it and spread around with a paper towel, and put flour tortillas on the baking sheet.  Toast tortillas in the oven until they’re crisp and barely starting to brown, turning several times.  This will take less than 5 minutes so watch them carefully.
2. While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they’re hot.  Stir the Taco Seasoning Mix into the sour cream.  Chop the onions, slice green onions, and slice the olives.  (If you’re using homemade guacamole and cheese that needs to be grated you’ll need to prepare those as well.)
3. .................................

For Complete Recipes Please See : kalynskitchen.com

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