Dairy-Free Breakfast Tostadas with Refried Beans and Salsa Verde

Ingredients

• 8 Corn Tortillas
• 1 can Refried Beans (dairy-free)
• 1 cup Salsa Verde
• 2 tablespoons Olive Oil
• 1 medium Avocado
• 1/4 cup Red Onion
• 2 tablespoons Cilantro
• 4 Lime Wedges

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 8 corn tortillas directly on the oven racks. Bake for 10-15 minutes, or until they are golden brown and crispy, flipping them halfway through. Once crispy, remove them from the oven and set aside to cool slightly.
2. 2While the tortillas are baking, prepare the toppings. Halve and pit the 1 medium avocado, then peel and slice it. Finely dice the 1/4 cup red onion. Roughly chop the 2 tablespoons cilantro.
3. 3Open the 1 can of dairy-free refried beans. Pour the beans into a small saucepan. Heat the refried beans over low heat for 5-7 minutes, stirring occasionally, until warmed through. Do not let them boil.
4. 4Assemble the tostadas. Place one crispy tortilla on each of the 4 plates. Spoon a generous amount of the warmed refried beans onto each tortilla.
5. 5Add a spoonful of the 1 cup salsa verde over the refried beans on each tostada.
6. 6Arrange the sliced avocado, diced red onion, and chopped cilantro on top of the salsa verde.
7. 7Serve the prepared tostadas immediately with the 4 lime wedges on the side.

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