Tostadas

These are nice to have when you need a quick dinner, especially if you have leftover brown rice already cooked! Feel free to use quinoa instead of the brown rice, too! Very tasty and quinoa only takes about 20 minutes to cook so it's faster than brown rice. (Or use your leftover quinoa!) Another bonus is that they are great to make during the summer! Doesn't heat the house up at all! I used some premade oven baked corn tortillas instead of the fried ones you often find for tostadas. They are so great! Look for them in your grocery store. I found mine at Wal-mart in the aisle with all of the ethnic foods from Mexico. This is a vegetarian version but you could always throw on some sour cream, shredded cheese, and taco meat if that's what makes your mouth water. We like ours smothered in guacamole and salsa! Mmmmm....

Tostadas

1 can fat free refried beans
2 cups cooked brown rice
1/2 envelope taco seasoning (I like to use the 1/3 less sodium kind)
1/4 cup water

Mix together in a saucepan and heat til warm. Spread over baked tostada shell. Layer with torn spinach, chopped tomatoes, green onions, cucumbers, black olives, etc. Top with guacamole and salsa! Enjoy!