Recipe: Yummy Vegetarian tostadas

Vegetarian tostadas. You can find these fun vegetarian tostadas at Living Well Spending Less! Brown rice and beans are the base of this tostada and a Tex-Mex salad is the topper. Serve as an appetizer, side dish or light meal.

This tostada recipe and my Vegan Tacos with Cilantro Lime Sauce are my favorite meals when I'm in the mood for a quick Mexican dish. Bake your desired amount of corn tortillas in the oven. While the tortillas crisp up chop the veggies, blend the dressing and prepare the beans. You can cook Vegetarian tostadas using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegetarian tostadas

1. It's of Tostadas fresh made.
2. Prepare 1 cup of water.
3. It's 1/2 tsp of salt.
4. You need 1 cup of Maseca corn flour.
5. Prepare of Toppings.
6. Prepare 2 cup of cooked and mashed white beans.
7. Prepare 2 tsp of taco seasoning.
8. It's 1 large of Tomato diced.
9. You need 1/2 cup of Vegetarian friendly cheese.
10. You need 1 of Avacado sliced.
11. You need 1 cup of thinly sliced lettuce.
12. Prepare 1/4 cup of fresh corriander chopped.
13. It's 2 cup of mushrooms sliced.

These easy vegan potato tostadas are simple and straightforward to prepare. The flavourful spiced potato filling is made with a simple blend of pantry staples: onion, garlic, red chili flakes, paprika, and chili powder. Messy, crunchy, and loaded with fresh toppings, these vegan tostadas are perfect for casual summer meals! Tostadas are basically open-faced breakfast sandwiches.

Vegetarian tostadas step by step

1. If you prefer fresh homemade tostadas, follow these directions otherwise if you are not concerned with preservatives or sodium control you can use store bought. Homemade tostadas; mix the maseca, salt and water until firm but not too dry (add more water if needed) and form into 12 golf ball size balls..
2. Using a tortilla press or rolling pin press the masa between two pieces of a plastic baggie to avoid sticking. Cook tortillas on griddle or frying pan until golden and cooked..
3. After cooking tortillas you can either bake at 300°F degrees until crispy or lightly fry them in corn oil being sure to drain and dry off excess oil. If they begin to puff up, poke a hole in them or they will not crisp up well..
4. In another pan saute mushrooms with taco seasoning.
5. Assembling; begin layers with mashed white beans, then mushrooms, then lettuce cilantro and tomatoes, cheese, and last avacado slices. For those heat lovers, a bit of hot sauce to top and enjoy the best tostadas ever..

Instead of bread, a crispy and crunchy corn tortilla is used to hold all the fixings. You can buy tostadas at the store, but I prefer to make mine from scratch. It's too easy not to make tostadas fresh at home. These vegetarian tostadas (which are easily made vegan if you omit the cheese) are layered with several components. Maria's techniques help these tostadas come together quickly.

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