• 16-oz. can fat-free refried beans
  • shredded lettuce
  • diced tomatoes
  • shredded vegan cheese
  • sliced black olives, optional
  • tostada shells


  1. Heat the refried beans in a pan until warm. Spread the warm refried beans on a tostada. Add shredded lettuce, diced tomatoes, shredded vegan cheese, and black olives in order.
Browse Cook(s): Kyong Weathersby
Browse Theme(s): Mexican Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.