We eat tostadas approximately once a week. They are easy, endlessly varied according to what vegetable odds and ends we have on hand, enjoyed by every member of the family in slightly different forms (Desmond - just beans on tortilla, vegetables on side; Felix - pre-salted beans, plain chunks of avocado; Trina and Paul - everything plus hot sauce), and an excellent use of less than fresh tortillas. The only down side is the tortilla frying. So we ditched it. We now smear the tortillas around in a bit of oil and then bake them in a hot oven until crunchy and browned. Topped with refried beans and a quick salsa or slaw of whatever you have around, dinner is ready. Here are some topping options:
- corn, bell pepper, onion, cilantro, lime juice, touch of agave, salt and pepper
- cabbage, onions, cumin, oregano, orange juice, lime juice, salt and pepper
- shredded zucchini and carrot with lemon juice, cumin, minced chile, olive oil, salt and pepper
- sliced avocado, squeeze of lime, dash of salt, shake of hot sauce
- leftover tempeh asado
Baked Tostada Shells
- 6 corn tortillas
- about 2 tablespoons mild cooking oil
Heat oven to 400. Drizzle oil over cookie sheet. Smear each tortilla around in the oil to lightly coat each side. Bake for 15 minutes, flipping tortillas once so that they brown evenly.
