Ingredients
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1/2 lb cooked ground lamb
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1 1/2 teaspoons ground cumin
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1/2 teaspoon Greek oregano
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1/2 teaspoon chili powder
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1/4 teaspoon salt-free garlic powder
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1/8 teaspoon allspice
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1/4 teaspoon cinnamon
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1/2 cup red bell pepper, diced
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1 medium tomatoes, diced
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3 tablespoons green onions, sliced thinly or 3 tablespoons red onions, diced small
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1/2 cup mizithra cheese, grated (feta cheese or white cheddar cheese can be subbed)
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1 cup shredded romaine lettuce or 1 cup fresh Baby Spinach, chopped
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1/4 cup cilantro, chopped
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salsa verde
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sour cream (plain) or Greek yogurt (plain yogurt)
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4 whole wheat pita bread, warmed or 4 arabic bread
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1 (15 ounce) can refried black beans
Instructions
- Preheat oven to BROIL.
- In a bowl, combine the cumin, oregano, chili powder, garlic powder, allspice and cinnamon with the refried beans.
- Divide and spread the bean mixture on pita bread. Add the cooked lamb, if using.
- Top with the bell pepper, diced tomato, green onion and cheese (use a combination of mizithra and cheddar if you want).
- Broil for approximately 2-3 minutes, watching oven *carefully*.
- Remove from oven and top with the lettuce and cilantro. Garnish with the salsa verde, sour cream and minced chili pepper, too!
- Note: Yield is for tostadas without the optional meat. Half pound indicated in recipe is pre-cooked.