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.


Tin Foil

Corn Tortillas
Canola Oil
Shredded Green Cabbage (or lettuce)
Diced Tomatoes
Green onion or reg. onion chopped
Sliced olives
Shredded Cheese
Sliced Mushrooms
Sour Cream
Refried Beans


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,


  1. Yum! Adding this to my GF menu! Thanks!

  2. These tostadas look like lots of tastiness!


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