Try this for a change if you are looking for a light summer lunch or dinner:
2 c. broccoli (chopped)
1 c. red onion (chopped)
2 medium tomatoes (chopped)
2 c. carrot (chopped)
2 c. celery (chopped)
8 oz. jar of tamed jalapeños
1 can corn
1 can pinto beans (or black beans)
15 - 20 four tortillas
Once everything has been chopped just mix it all together. Spoon onto toasted tortilla shells and enjoy.
I fried/toasted my own tortilla shells.
1. Add four tablespoons of oil to a skillet
2. Bring to MED heat
3. Add one tortilla at a time
4. Flip occasionally
5. remove when toasted perfectly
6. Pat with paper towels to remove extra oil
Store remaining mix in an air-tight container in the refrigerator for up to one week. Enjoy as often as you wish.
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