Tostada is the Spanish word for "toasted" and in Mexican cuisine, it commonly refers to a dish that is flat or bowl shaped and is made from a deep-fried corn tortilla.
I like buying tostada shells because they have a long shelf life and they're so versatile: break them up as a crunchy topping, use them to dip in stews and dips, or make a quick meal or snack when you're in a pinch for time.
Since we've now mastered avocados, tomatoes, onion and cilantro these tostadas should be a breeze. These can be made without the use of a stovetop, require minimal cleanup and are satisfyingly healthy!
INGREDIENTS FOR MEXICAN TOSTADAS WITH BEANS AND AVOCADO
(serves 1; makes 2 tostadas)
- 1/2 avocado, cubed
- 1/4 tomato, cubed
- handful cilantro, roughly chopped
- few thin slices of red onion
- couple spoonfuls cooked black beans
- couple spoonfuls frozen corn
- 2 small handfuls lettuce
- couple spoonfuls queso fresco
- 2 tostadas
Wash and prep ingredients. Place beans and frozen corn in a small, microwave-safe bowl with water, and microwave for 30-45 seconds. Drain and set aside.
Place ingredients on top of tostadas as desired and serve immediately.
Feel free to add a couple dashes of hot sauce or finish with a squeeze of fresh lime and a dollop of yogurt.