| Ingredients: 12 Corn Tostada Shells, 7 inch, fried crisp 3/4 Cup Queso Fresco, or substitute plain feta cheese Cilantro Leaves, as needed Sliced Almonds, toasted, as needed |
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 1. Cover tostada shells with black bean spread and top with picadillo mixture. |
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2. Serve atop avocado salsa. Garnish with fine crumble Queso Fresco cheese and additional cilantro leaves and toasted sliced almonds. |