DIRECTIONS

Preheat the oven to 400 F. Place the tortillas on a baking sheet and mist them with cooking spray. Bake for 5 minutes, flip and bake an additional 3 to 5 minutes, until crisp.

In a medium bowl, mix together the grapes, jicama, avocado, cilantro, jalapeño, lime zest and juice, and salt.

Spread the beans on the tortillas and top them evenly with the salsa mixture.

Ingredients

8 handmade-style corn tortillas
As needed cooking spray
1 cup black seedless California grapes, chopped
1 cup red seedless California grapes, chopped
1 cup chopped jicama (about 1/2 medium jicama)
1 avocado, diced
1/2 cup chopped fresh cilantro
1 jalapeño, seeded & finely chopped
1 lime, zested and juiced
1/4 teaspoon sea salt
1 (15-ounce) can vegetarian refried beans, warmed

DIRECTIONS

Preheat the oven to 400 F. Place the tortillas on a baking sheet and mist them with cooking spray. Bake for 5 minutes, flip and bake an additional 3 to 5 minutes, until crisp.

In a medium bowl, mix together the grapes, jicama, avocado, cilantro, jalapeño, lime zest and juice, and salt.

Spread the beans on the tortillas and top them evenly with the salsa mixture.

Notes

Recipe created by Dawn Jackson Blatner, RD, CSSD, LDN, for the California Table Grape Commission

This is a Vegan recipe
This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

4 Servings

Nutritional Information

Nutritional analysis per serving (2 tostadas): Calories 408; Protein 17 g; Carbohydrate 67 g; Fat 11 g; 22% Calories from Fat; Cholesterol 0 mg; Sodium 758 mg; Potassium 862 mg; Fiber 14 g.