Vegan Bowl Tostadas

Ingredients:
8-10 tostada shells
2 cups cooked pinto beans
2 cups cooked Spanish rice
4 cups shredded lettuce
1 cup shredded vegan cheese
2 medium tomatoes, diced
1 ripe avocado, diced
1/2 cup vegan sour cream
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the tostada shells on it. Bake for 8-10 minutes, or until crispy.
In a large bowl, combine the cooked pinto beans and Spanish rice.
Layer the tostada shells with the bean and rice mixture, shredded lettuce, shredded vegan cheese, diced tomatoes, and diced avocado.
Top with a dollop of vegan sour cream.
Serve immediately and enjoy your vegan homemade bowl tostadas!
Note: You can also add any additional toppings of your choice, such as salsa, hot sauce, or guacamole.