Here is another peek at a great recipe from Pat Crocker's The Vegan Cook's Bible.

The leftover Refried Rice and Beans make it a snap to pull this satisfying snack together. Variation: In place of the Refried Rice and Beans use 1 cup vegan refried beans and ¼ cup cooked brown rice or chopped red onion.

Open-Face Black Bean Tostadas
Pat Crocker,The Vegan Cook's Bible

2 10-inch corn tortillas
1 cup Refried Rice and Beans (or variation suggestion above)
½ cup shredded lettuce
1 tomato, seeded and chopped
½ ripe avocado, sliced
¼ cup black olives, optional
¼ cup Tofu Mayonnaise 

In a skillet over medium-high heat, toast tortillas for 30 seconds on each side. Place tortillas on serving plates. Spread ½ cup of the Refried Beans and Rice on each tortilla. Divide lettuce, tomato, avocado, olives, if using, and mayonnaise in half and pile each in that order over the tortillas.

Serves 2.

From the staff at Maine Food & Lifestyle magazine.