Refried Bean Tostadas

• 6 flour tortillas (8 inches)
• 1/2 pound sliced fresh mushrooms
• 1 cup diced zucchini
• 2 tablespoons canola oil
• 1 jar (16 ounces) chunky salsa
• 1 can (7 ounces) white or shoepeg corn, drained
• 1 can (16 ounces) vegetarian refried beans, warmed
• 1-1/2 cups shredded lettuce
• 1-1/2 cups shredded cheddar cheese
• 2 medium ripe avocados, peeled and sliced
• 1-1/2 cups chopped tomatoes
• 6 tablespoons sour cream

1. In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside.
2. In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through.
3. Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.

flour tortillas, mushrooms, zucchini, canola oil, chunky salsa, white, vegetarian refried beans, shredded lettuce, cheddar cheese, avocados, tomatoes, sour cream

Taken from www.tasteofhome.com/recipes/refried-bean-tostadas/ (may not work)