Friday, February 15, 2013

Guest Post: Tostadas Verdes

Bargain Bites is thrilled to host a guest post by Meredith K. of Ro*Tel!!

Tostadas Verdes
There’s no denying that going out to eat once in a while is fun and relaxing; it’s always nice to have someone cook, serve and take care of you! The problem with going out to eat, though, is that it can get expensive, and fast. Between tax, tip and the actual price of your meal, eating out for breakfast, lunch and dinner can take a major toll on your wallet.

That’s one of the reasons why staying in and cooking from home is so great; it’s easy to make hearty, delicious meals from the comfort of your own kitchen for a fraction of the cost of what you would pay for at a restaurant. And cooking for yourself doesn’t mean you have to miss out on the types of dishes you’d get out to eat, either. There are dozens of Mexican recipes that mimic your favorite restaurant enchiladas, or recipes to make homemade pizza just like the one at your local pizza joint. With a well-stocked kitchen and pantry, there’s no reason you can’t make the exact same dishes as your favorite restaurants.

This easy recipe for tostadas verdes is a great example of how easy it is to make an average weeknight dinner feel special and restaurant-quality. The tostadas are topped with queso fresco cheese and a lime wedges for an authentic touch, and they’ll make you feel like you’re out to dinner in your own kitchen. Enjoy!

Tostadas Verdes

Prep Time: 30 min

Total Time: 30 min

Serves: 12 (1 tostada each)

  • 2 cans (16 oz each) Rosarita® Vegetarian Refried Beans
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
  • 2 medium avocados, pitted, peeled
  • 1 cup chopped yellow onion
  • 12 tostada shells
  • 4 cups thinly sliced romaine lettuce
  • 1 can (7 oz each) salsa verde (green salsa)
  • 1/2 cup crumbled queso fresco cheese
  • 1/4 cup chopped fresh cilantro
  • 3 limes, each cut into 4 wedges


Stir together beans and liquids from tomatoes in a medium microwave-safe bowl. Cover and microwave on high for 3 minutes or until mixture is hot.

Mash the avocados in a medium bowl, leaving them slightly chunky. Stir in drained tomatoes and onion to make guacamole.

Spoon about 1/3 cup beans onto each tostada shell. Top each with lettuce, guacamole, salsa verde, cheese and cilantro.

Serve each with a lime wedge.

Author Bio: This is a guest post by Meredith K. on behalf of Ro*Tel. For more easy dinner recipes, along with Ro*Tel’s famous queso dip, visit 

Thanks Meredith for this amazing recipe that is sure to fit anyone's budget and cravings!!

If you are interested in providing a guest post, email me at:

Thanks for sharing!

Aimee Gonzalez


  1. Sounds like the perfect recipe for a delicious mexican night! Thanks for sharing, can't wait to try :)

    Happy Blogging!
    Happy Valley Chow

    1. Please let us know how it turns out if you try it!

  2. Yum! I love making tacos, burritos, and enchiladas, but always seem to forget about tostadas.


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