Southern Tostadas - cooking recipe

Ingredients

1 (15 oz.) can black-eyed peas
1 (8 oz.) can red kidney beans
1 (15 oz.) can Spanish rice (or substitute 3/4 c. rice plus 1 1/2 c. vegetable juice cocktail)
1 (4 oz.) can diced green chili peppers, drained
1 stalk sliced celery
2 Tbsp. tomato paste
1 to 2 tsp. chili powder
2 c. shredded Monterey Jack or Cheddar cheese (8 oz.)
10 tostada shells
toppers: shredded lettuce, dairy sour cream, chopped tomato, sunflower seeds

Preparation

Drain peas and beans.
In saucepan combine peas, beans, rice, peppers, celery, tomato paste and chili powder.
Bring to boiling; reduce heat.
Simmer, covered, 5 minutes.
Stir in 1 cup cheese. Serve over hot tostadas topped with remaining cheese and toppers.