6 corn tortillas

1 can vegetarian refried beans

lettuce, torn

1 large or 2 small avocados, sliced

2 tomatoes, sliced

jicama, peeled and cut into sticks.

Bake tortillas at 300 degrees.  Turn after 10 minutes, check after another 5 minutes and turn again.  Bake until crisp and just browned, about 20 minutes total time.

Heat beans and spread about 1/4 cup on each baked tortilla. Top with lettuce, tomato and avocado. Serve with a side of jicama.

Makes 6 tostadas.