Spanish Rice & Black Bean Toastada Stacks

Ingredients

• 1.25 gallons Riceland Spanish Rice Blend, cooked
• 40 (2 per stack) Crisp toastadas
• 4 lbs black beans
• 2 lbs shredded Mexican cheese blend
• 2 qt salsa or pico de gallo
• 1.5 lbs shredded lettuce
• 1 qt Mexican crema or sour cream
• 1/2 cup cilantro

Instructions

Prep

1. Heat beans and keep warm.
2. Keep rice hot.
3. Prepare toppings in cold well.

Assembly (hot line or à la carte)

For each stack:

1. Tostada shell
2. Spread 2-3 tbsp beans
3. Spoon 1/4 cup Spanish rice
4. Sprinkle cheese
5. Add second tostada shell
6. Top with lettuce, salsa, crema, cilantro

Holding Notes

• Build to order - tostadas soften if held.
• Keep components separate on line.