Corn oil
1/2 c. minced onion
2 lg. cloves garlic, peeled and minced
3 c. cooked brown rice
3 c. cooked and drained pinto or kidney beans
Canned taco or tomato sauce
Salt to taste
Pepper to taste
12 corn tortillas
3 c. grated sharp cheddar cheese
5 c. grated cabbage
2 tbsp. fresh lemon or lime juice
4 sm. ripe, firm tomatoes, chopped (for garnish)
1/2 ripe avocado, sliced (for garnish)
Dairy sour cream (for garnish)

Heat 2 tablespoons corn oil in skillet; saute onion and garlic until softened. Stir in rice and beans; moisten slightly with taco sauce and season to taste with salt and pepper. Cook over low heat until well heated; keep warm. Meanwhile, fry tortillas in small amount of oil in separate skillet until slightly crisp. To assemble, spread a layer of rice and beans over each tortilla; sprinkle with a little cheese.

Toss cabbage lightly with lemon juice; add on top of tostada bean rice layer. Garnish with chopped tomatoes, avocado slices and sour cream.