Mexican Tostada
- Grapeseed oil, canola, or other high smoke-point cooking oil
- 12 corn tortillas
- Salt
- Refried beans (2 15-ounce cans, or you can make your own refried beans)
- 1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
- 2 medium tomatoes, chopped
- 1-2 chopped peeled and pitted avocados or guacamole
- 8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese
- 1 cup of Salsa or 1/2 cup sliced pickled jalapeños
- A handful of chopped fresh cilantro
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cilantro, fresh (1 handful)
- Iceberg lettuce (1/2 head)
- Tomatoes, medium (2)
- Canned Goods
- Refried beans (2 15-ounce cans)
- Condiments
- Avocados or guacamole (1)
- Salsa or (1 cup)
- Cooking & Baking
- Grapeseed oil (1)
- Salt (1)
- Bread & Baked Goods
- Corn tortillas (12)
- Dairy
- Monterrey jack, grated (8 ounces)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published September 16, 2009 (3 years ago).
13 people saved this recipe.
