Tuesday, June 18, 2013

tostadas for tuesday




Tostadas are one of my favorite meals from childhood. It's what I always got when we went out for Mexican. This is more of an 'idea' post than a recipe. You can pile high any combination atop a crispy corn tostada and it will be delicious. I think you're suppose to fry the corn tortilla, or at least brush with oil before baking, but I didn't and they turned out fine.

6-8 corn tortillas
1 can of refried beans
corn from a cob
3 roma tomatoes, chopped (romas are preferred because they have less juice)
jalapeƱos, fresh or from a jar
couple cups of shredded ice burg lettuce
avocado, diced and mixed with lime juice, cilantro, and a pinch of salt
about a cup of a good salsa
1/2 of a bell pepper, chopped
a few green onions, chopped fine
queso, or vegan cheese

Heat the tortillas in a 400 degrees oven until crisp, about 5 minutes. Spread on a good dollop of heated refried beans, and start layering on all the yummy raw veggies. Top with salsa and a drizzle of queso. 

I served along side some spicy roasted baby squashes


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