It’s not often that I find a vegetarian dish that brings me the level of joy and full belliness that these tostadas do! They are full of flavor with so few ingredients, and only 1 tiny tostada fills me up!
Do you guys think it’s true that your taste buds change every 7 years? I’m thinking it’s true. And I’m thinking I hit my exact 7 year mark this week. First I ate, and enjoyed, guacamole. That’s avocados guys. You know what I hate more than avocados? Refried beans. They’re the canned dog food of the Mexican world. I would not eat my meal if refried beans touched it, were cooked in the same kitchen as it, if the chef was talking about refried beans while making my food….no matter what. Nope. Nope. Nope. And guess what? I FREAKING LOVE THEM NOW.
When I made my first tostada I put a veryyyy thin layer of refried beans on. I was super skeptical about it because historically I hate them. But I was also feeling pretty gutsy because of my recent successful attempt at getting myself to like guacamole. As it turns out, the beans were my favorite part of the tostada! Yes, more than the sour cream. Yes, more than the cheese. There. I said it. It’s out there now. I liked the refried beans more than the cheese. In the word of the infamous Grinch: “WHAT. IS THE DEALLL?”
So I am hopeful that my taste buds really are changing and maturing for the better (read as: healthier). I’ve been craving these tostadas all week and will definitely be putting them on repeat! Meatless Mondays: you’ve just found yourself a new dance partner, señor! 🙂
VEGETARIAN 7-LAYER TOSTADA
319 calories each
I don’t even know where to start with this one. I mean, I’m going to start on the bottom with the tortilla and work my way up to the top layers because that’s really the only way to make a tostada….but my brain is going so many different directions because I love all of these ingredients so much!
I’m getting hungry just writing this. And it is currently almost midnight so now is no time for a tostada. But it’s 5 o’clock somewhere right? Does that just apply to alcohol or can it apply to Mexican food as well? I should probably stop trying to justify this and accept that I cannot be eating midnight tostadas. (But wait until I’m pregnant. Watch out world, I’ll eat tostadas whenever the baby orders one. And if I know anything about future baby me, she wants tostadas. All the time.) I have seriously gotten off track here.
Okay, let’s start! Preheat your oven to 350 degrees and prepare a baking sheet lined with foil (mo dishes, mo problems). Spray each side of your tortilla with cooking spray. I used corn tortillas, because apparently I purchased a self-refilling package the last time I made shrimp tacos and they just won’t stop.
Sprinkle on 1 tsp of taco seasoning of your choice then bake until the tortilla is browned and crispy (about 5-10 minutes).
In the meantime, you can prep your other ingredients. I already had a bunch of cheesy guacamole and salsa on hand, which was kind of the driving factor behind making these tostadas for dinner this week!
Once your tortilla is almost done, warm the refried beans. I used fat-free Kroger brand. Who knew they were life changing? Thanks, Krogs.
Spread 1/4 C or desired amount of beans over tortilla. Top with equal amounts of your preferred guacamole and salsa. Add about 2 Tbsp of sour cream (I used light sour cream, you could use greek yogurt if you wanted to make this even healthier. I hate yogurt. And I’ve already made myself try two new things this week so yogurt is going to have to wait!). Finish off with a sprinkle of about 1/2 Tbsp grated cheddar cheese and 1/2 Tbsp diced tomatoes, as well as any other toppings you prefer such as black olives or jalapeños. Dig in immediately!
If you find the tortilla to be a little difficult to cut, I recommend picking the tostada up with your hands and shoving it into your mouth. Forks are overrated. Rules are meant to be broken. And tostadas are basically flat tacos so there’s no shame in that game. Enjoy!
Find yourself wanting a sweet treat after your tostada? Watch for a new recipe coming soon for low-calorie banana “churros”! 🙂 (PS the banana churros are now posted!)Print
Seven layers of low calorie Mexican food perfection! Only 319 calories per tostada! (10 SP)
- 1 corn tortilla
- 1 tsp taco seasoning (I used 40% less sodium by Ortega)
- 1/4 C refried beans (I used fat-free Kroger brand)
- 1/4 C Cheesy Guacamole (recipe on blog)
- 1/4 C Restaurant Style Salsa (recipe on blog)
- 2 Tbsp light sour cream (or greek yogurt, if you prefer)
- 1/2 Tbsp of grated, sharp cheddar cheese
- 1/2 Tbsp diced tomatoes
- Cooking spray
- Additional toppings, if preferred (such as black olives or jalapeños)
- Preheat oven to 350 degrees.
- Spray each side of the corn tortilla with a little cooking spray and sprinkle with taco seasoning.
- Bake for 5-10 minutes, until browned and crispy.
- In the meantime, heat the refried beans until warmed.
- Once crispy, remove the tortilla from the oven and spread with warmed refried beans.
- Spread on Cheesy Guacamole, and Restaurant Style Salsa (or whatever type you prefer!).
- Top with light sour cream or greek yogurt, cheddar cheese and tomatoes. You can also add on black olives, jalapeños, or any other toppings of your choice.
- Serve immediately.
- Serving Size: 1 tostada
- Calories: 319
- Sugar: 7.7 g
- Sodium: 571.3 mg
- Fat: 13.2 g
- Saturated Fat: 4.5 g
- Carbohydrates: 39.5 g
- Fiber: 10.5 g
- Protein: 9.9 g
- Cholesterol: 18.6 mg
**Recipe adapted from The Skinny Fork
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!