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  • Andrea Ross

    Recipe for Seven-Layer Tostadas TUESDAY, JUNE 21, 2011 Seven-Layer Tostadas (Makes 6-8 tostadas, depending on the size of whole wheat tortillas used; recipe created by Kalyn with inspiration from years of eating Seven Layer Dip at Denny family parties!) 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 whole wheat flour tortillas, 6 or 8 inch inch size olive oil for greasing baking sheet, about 1 tsp. Instructions: 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. 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.) Put crisped tortilla shell on a plate and top with: --a thin layer of refried beans (1-2 tablespoons) --a thin layer of guacamole (1-2 tablespoons) --a thin layer of seasoned sour cream (1-2 tablespoons) --several generous pinches of finely grated low-fat cheese --chopped tomatoes -thinly sliced green onions --sliced olives Serve right away, with salsa or hot sauce if desired. You can keep the topping ingredients in the fridge and crisp more tortillas later to use any leftovers. This printable recipe from KalynsKitchen.com.

  • Rebecca Watson

    Kalyn's Kitchen®: Tostadas. This is a great and versatile recipe for quick dinners. I use vegan daiya cheddar shreds for the cheese and tofutti sour cream. I also cheat and use pre-made guacamole. I love Calavo brand.

  • Pamela Carman

    Kalyn's Kitchen: Recipe for Seven-Layer Tostadas.. great idea!

  • Sherrie Teague

    7 Layer Tostadas - Huge hit tonight! I followed the recipe, starting with toasted ww tortillas then layered on organic refried beans, fresh guac and vegan sour cream that I spiced up (cumin, chipotle chili, cayenne etc)... From here the family added the toppings of their choice. Options were vegan cheese, blk olives, tomatoes, red onion, gr onion, fresh jalepeno & salsa. Chopping all the veggies and making the guac made this take longer than I would have liked but the end result was worth it.

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There must be a lot of seven-layer dip fans because these Seven-Layer Tostadas have been a hit with everyone who's tried them. This would be perfect for Cinco de Mayo, or any time you want a quick and easy vegetarian meal. I use low-carb tortillas that are crisped in the toaster oven, but if you don't care about that using pre-cooked corn tortillas for the base would make it even faster to get on the table. [from Kalyn's Kitchen.com]

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