Easy Gluten Free Summer Meal: Vege + Pinto Tostadas

GLUTEN FREE VEGE AND PINTO TOSTADAS

Ingredients:

6 corn tortillas vegetable oil 1 bell pepper, stemmed, seeded, and thinly sliced 1 1/2 teaspoons minced jarred jalapeños 2 cups coleslaw mix 1/2 cup of Feta 1/4 cup sour cream 2 tablespoons minced fresh cilantro 1 onion, halved and sliced 2 garlic cloves, minced 1 1/2 tablespoons lime juice salt and freshly ground black pepper 1 (15-ounce) can pinto beans

Directions

• In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Cook pinto beans until boil and mash consistently with a masher.

• Brush both sides of tortillas with remaining oil. Bake until hardened at 425 for approximately 15 minutes.

• Cook peppers and onion in a separate pan until softened. Add lime juice.

• To serve, spread pinto beans and lettuce over tostada shells; top with vegetables, sour cream and fete cheese. Serve with lime wedges.

Original recipe via Cooking with Two cookbook.