Tostadas
One of my favorite things I ate when I went to Mexico City was tostadas. Here is an easy, vegetarian recipe that can be made at home. See notes to make it Jain friendly.
Servings: 4 people
Ingredients
- 4 tostada shells gluten free
- 1/2 cup lettuce shredded
- 1 tomato thinly sliced
- 1 medium avocado ripe
- 2 jalapenos chopped
- 1 lemon/lime juiced
- 1 can beans red kidney
- 2 sprigs green onions chopped
- 1/2 cup water for beans
- 1 tbsp oil
- 1/2 cup pepper jack cheese grated
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp taco sauce
- 3 tbsp cilantro chopped
- 1 tsp taco seasoning
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
Instructions
Seasoned Beans
- Drain beans from can and rinse.
- To a pan, heat oil. Once oil is ready, sauté green onions and jalapeños. Then, add in beans and water. Then add in salt, cumin, turmeric, red chili powder and taco seasoning. Use a masher to mash beans and mix well. Turn off heat.
Guacamole
- Slice ripe avocados in half, remove the pit and scoop into mixing bowl.
- Use a fork to mash them to desired level of consistency. Add in lime juice, salt, cilantro and jalapeno.
- Mix well.
Tostadas
- To assemble tostadas, put warm seasoned beans on top of tostada shells. Then add in a layer of guacamole, sliced tomato, shredded lettuce, lime/lemon juice, salt and pepper.
- Grate pepper jack cheese on top. (Skip if making vegan).
- Drizzle with taco sauce.
Notes
This recipe can be made Jain friendly by using Jain taco seasoning. Recipe found on my blog and using mild flavor Taco Bell sauce. This recipe can be made without onion/no garlic by skipping green onions in the beans. Guacamole in this recipe is already Jain friendly.