Recipe: Quick and Easy Tostadas
I discovered a few things yesterday while I was making dinner:
#1 I don't know why I never thought to make tostadas as a meal
#2 I know why I never order tostadas in a restaurant
I had bought some corn tortillas at the store when I went grocery shopping, mainly because we are going gluten free for the month of March and I wanted to have some tortillas on hand. The fact of the matter is, I have never really cared for corn tortillas. They are just too dry. But I bought them anyways.
My plan for them was to make tostadas. I thought that might be a new and easy meal to make. The night before last, I cut about half of them in to triangles and baked them in the oven for the girls to have as a snack with homemade guacamole.
Yes, I know you can buy tostada shells in the store, but I didn't want to do that. I wanted to make my own. I think tostadas will always be a quick go to meal in our house. They were that easy. They are messy too, which is why I believe I NEVER order them when we go to a Mexican restaurant. But they were worth it. You can top them with anything you'd like, but here is what I did.
Shredded Green Cabbage (or lettuce)
Green onion or reg. onion chopped
Preheat oven to 400. Lay tin foil on top oven rack. With a pastry brush, spread oil on each side of corn tortilla and place on foil. Bake about 5 minutes on each side then flip over and bake another 5 minutes. I kept flipping until I knew they were crispy enough, which was when they started to brown.
Remove from oven and top with refried beans and whatever toppings each individual prefers.
With Joy UNquenchable,