Wild Veggie Tostadas

Instructions

1. In a small pot, prepare the basmati rice according to the package instructions. 
2. In a large pan, saute the red onion half moons and garlic in olive oil with the pepper slices until soft and aromatic. 
3. Add the cabbage, kale, and a pinch of sea salt; cover the pan and let the veggies cook for 5-6 minutes, until soft. 
4. In another small pot, heat the refried beans. Add a dash of water, if necessary, to thin the beans for spreading. 

To assemble the tostadas:

1. Spread a large spoonful of beans onto each corn tortilla, covering the tortilla.
2. Add one spoonful of rice and spread out on top of the beans. 
3. Then add veggie medley of cabbage, kale, onions, garlic and peppers.
4. Add 2-3 slices of avocado.
5. Top with salsa of your choice. 

Enjoy!