Vegetable Tostada

 6 cups cooked pinto beans

½ cup salsa

6 whole wheat tortillas

1 ½ cups chopped onions

1 head romaine lettuce, shredded

2 carrots, shredded

1 ½ cups chopped green bell pepper

1 ½ cups chopped tomatoes

6 teaspoons plain yogurt

Preheat oven to 300 degrees.

Place the pinto beans in food processor with the salsa and puree. Place in a nonstick baking dish and bake for 30 minutes. Warm the tortillas in the oven. Place the beans, vegetables, yogurt, and salsa in separate bowls so each person may add the toppings of their choice.

Serves 6

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