This delicious Mexican recipe includes refried beans, spicy diced tomatoes, cheese and avocado layered in tortilla and crunchy corn tostadas.

  • Yield: 5
  • Difficulty: Easy
  • Total: 20 min

Ingredients (8)

  • 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, drained
  • 1 cup shredded Cheddar cheese
  • 1 small avocado, pitted, peeled, chopped
  • 1/4 cup sliced green onions (1/4 cup = about 2 onions)
  • 1/2 teaspoon garlic salt
  • 1 can (16 oz each) Rosarita Traditional Refried Beans
  • 10 flour tortillas (6 inch)
  • 5 corn tostada shells (6-inch)


  1. Combine drained tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well.
  2. Spread 1/3 cup refried beans over entire surface of 5 flour tortillas; top each with tostada shell. Spoon tomato mixture evenly over shells; top each with a remaining flour tortilla to make 5 quesadillas stacks.
  3. Spray large skillet with cooking spray; heat over medium heat until hot. Brown both sides of each quesadilla stack in skillet until golden brown. Cut each into 4 wedges to serve