I usually make my tostadas by frying leftover corn tortillas. But, I just found these crispy tostadas at the market and they are a tremendous timesaver. And, no mess. Load them up with whatever you have on hand - olives, peppers, corn, white onion, zucchini, avocado, rice - all sounds good to me. Save this as a great DIY idea - how about Tostada Bar for a party?
Serves: 4 Prep: 15 Cooking: 8-10
1 (15 oz) can refried beans
1 small head iceberg lettuce, sliced thin or shredded
2 teaspoon olive oil
1 teaspoon red wine vinegar
½ teaspoon dried Italian herbs
Pinch of salt and pepper1 package of at least 12 small tostadas – some will be broken
1 tomato, diced
1 cup Monterey Jack or cheddar cheese, shredded
½ cup favorite salsa
1 jalapeno, red or green, sliced thinly
1 lime, quartered
Heat refried beans over medium heat until warmed through – about 6-8 minutes.
Meanwhile, chop and shred all the ingredients.
In a medium bowl, whisk together oil, vinegar, herbs, salt and pepper. Add lettuce and toss to coat.
Spread out 8 tostadas on a clean work space.
Spread 2-3 tablespoons of beans on each tostada.
At this point, my crew likes to pop them in the microwave for 15 seconds.
Continue to layer with lettuce, tomato, salsa and anything else you have around.
Serve with a wedge of lime and plenty of napkins.