I’ve always liked Mexican food. But it so hard to find food at restaurants that aren’t smothered in sour cream or cheese. And if you’re like me, you don’t like a lot of spice. The point of the milk based products is to cut the spice. The following is a lovely Mexican dish that uses tostadas. While this is a vegetarian recipe, it could be spiced up with shredded chicken.


1-1/2 cups water

1-1/2 cups quick-cooking brown rice

1/2 cup chopped onion (1 medium)

1 15-ounce can chili beans with chili gravy

1 8-ounce can whole kernel corn, drained

8 tostada shells

3 cups shredded lettuce

1/2 cup Galaxy Food Vegan Cheddar Block, grated

1 cup quartered cherry tomatoes


Step 1:  Preheat oven to 350 degrees F. In a large saucepan, bring water to boiling. Stir in rice and onion. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Stir. Cover and let stand for 5 minutes. Stir undrained chili beans and the corn into rice mixture. Heat through.

Step 2:  Meanwhile, place tostada shells on a baking sheet. Bake for 5 minutes or until heated through.

Step 3:  To assemble, place 2 tostada shells on each dinner plate. Top tostadas with shredded lettuce and the rice-bean mixture. Sprinkle with cheddar cheese and top with tomatoes.

Yields 4 servings