Project Description

DAY 3: Tostadas, Spanish Rice and Roasted Corn


  • 6 corn tortillas

  • Olive oil

  • 1 can refried beans

  • ½ cup grated cheese

  • Shredded lettuce

  • Salsa

  • Sour cream


Brush tortillas with olive oil and bake 10 min. at 300°F. Flip and brush with more oil. Bake 5 min. longer, until crisp. Heat refried beans; spread each tortilla lightly with beans. Sprinkle with cheese. Broil until cheese melts. Top with lettuce, salsa and sour cream.

Spanish Rice

  • 2¼ cups cooked rice, set aside from Sweet & Sour Stir-fry

  • 4 slices bacon

  • ½ onion, chopped

  • ½ tsp sea salt

  • 1/8 tsp red pepper flakes

  • 1-14.5 oz. can diced tomatoes


Fry bacon until crisp; crumble and set aside. Sauté onion in bacon fat until tender. Add rice; fry for a few minutes, stirring occasionally. Add salt, red pepper flakes and tomatoes. Cook over med-low heat, uncovered, until rice reaches desired finish.

Bacon can be omitted to make a vegetarian version.

Roasted Corn

  • 1 Tbsp olive oil

  • 16 oz. frozen corn

  • 1/8 tsp chili powder

  • 1/8 tsp sea salt


Heat oil, add corn and sauté 10-12 minutes or until it starts to brown, stirring occasionally. Stir in remaining ingredients.