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MEXICAN CHIPOTLE TUNA TOSTADAS

Mely Martinez - México in my kitchen
  • minutes
  • Serves 4

INGREDIENTS

1 tbsp

vegetable oil

1/2 cup

chopped white onion

1

large garlic clove (finely chopped)

2 cups

chopped tomato

1

chipotle pepper in adobo*

1 tsp

Mexican oregano

2 cans

each Bella PORTOFINO canned tuna)

Salt and pepper

8

medium size corn tostadas

3/4 cup

refried beans (black or pinto beans)

2 cups

shredded lettuce

1/2 cup

queso fresco (crumbled)

1/2 cup

Mexican cream