Thursday, March 6, 2014

Mini Tostadas

A great alternative to the big tostada salads - like my Big Soy Tostadas or my Big Bean Tostadas - are mini tostadas.  I like to buy several kinds of toppings, and we all just build our own.  At this point, I offer classic Mexican toppings, but I may branch out into adventurous kinds.  When I do, I'll let you know.  You can buy these flat, small shells near the traditional tortillas in most stores or in Mexican markets. This makes an easy and fun lunch or dinner for adults and kids alike.


Mini Tostadas

Ingredients:

Small, flat, crunchy tostada shells
Vegetarian refried beans
Chopped Romaine lettuce
Chopped tomatoes
Sliced black olives
Hot sauce

Directions:

Heat the oven to 350 degrees.  Place several tostada shells on a baking sheet and warm them up in the oven for ten minutes.  Meanwhile, heat the beans in a pot over medium heat until warm.  Remove shells from oven, and top them with the beans and the other toppings.  Measurements are to your personal liking.  Just pick up and crunch away!  Feeds five hungry vegans in our home.

14 comments:

  1. I love to make tostadas for lunch! Your variation looks delicious.

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    1. Thank you, Diane! And, they're easy for portion control. :-)

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  2. I love these tostadas...a great lunch or dinner munch and I sure love that beautiful plate...its gorgeous.

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    1. Thanks, Millie! The plate is from our wedding set. :-)

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  3. Your pictures and meals always look so beautiful. This recipe sounds so delicious. It looks like such a light and fresh version of a tostada. And that plate is absolutely stunning! I love the blues and the design. So gorgeous.

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    1. Sarah, thanks for the positive feedback! I always think I could do so much better photographing, but I keep trying. :-) These tostadas are so light; I really like that. The plate is a wedding gift. :-)

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  4. I miss the old days when we used to have tostadas once a week, although I'm pretty sure they weren't mini-tostadas. I like the traditional toppings like you used.

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    1. Andrea, why can't you have them anymore? They are gluten-free.

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  5. I make Tostadas all the time. Usually we put the Beans on the Shells and then heat them in the oven. Saves a pot.

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    1. Sounds good, too, SV. Saving pots is good.

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  6. I love tostadas - I think I lived on them for weeks at a time in Central America. Refried beans and guacamole = heavenly!

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  7. Yum! What a great quick & easy lunch I could make while I'm working at home! :-)

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    1. Sandy, you are right - and tasty too!

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