Veggie Tostadas (Day 18)

This recipe is so simple, I thought about not posting it, but it’s so amazingly good that I just had to.  Corn tortillas can be surprisingly hard to find around here.  No one sells them except Publix, but if you have a Mexican food store near you, they will definitely have them.  Make sure you don’t buy the crispy ones that have already been cooked.  You want the small-ish ones that are still soft.

Serves 3 (2 tostadas each)
1 can vegetarian refried beans
1/2 cup salsa + more for serving
6 corn tortillas
canola oil (or other high heat oil for frying)
1 cup fresh cilantro leaves
1 avocado, sliced
2 cups shredded or chopped lettuce (I like romaine)
2 medium tomatoes, diced
vegan sour cream (the Tofutti brand is good)

Heat enough oil in a deep-walled medium-large skillet to have about 2″ of oil in the bottom.  Bring the oil to 350 degrees and slide one of the tortillas in carefully.  Fry for about a minute on each side, flipping back and forth as needed, with a pair of tongs, until the tortilla is golden brown on both sides and crispy.  Remove the tortilla from the pan, gently shake off the excess oil, and drain on a plate covered with paper  towels.  Sprinkle with a little salt while it’s still hot.  Continue the process with all of the tortillas.

Heat the refried beans and 1/2 cup of salsa in a medium saucepan until hot.  Spread about 1/4 cup of the bean mixture onto each tortilla and top with lettuce,  tomato, avocado, cilantro, an extra spoonful of salsa, and sour cream.

I like to pick these up like a small personal pizza and eat them with my hands.  You can also crush up the tortillas and eat this like nachos with your hands or with a fork. 

P.S. For a healthier version, you can bake the tortillas instead of frying them.  Spray both sides  of the tortilla with a little non-stick spray or lightly brush them with a thin layer of high heat oil and bake, directly on the oven rack, at 400 degrees for about 10-15 minutes.  Sprinkle with salt just after removing them from the oven.


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