Eat: Tostadas


The weather this weekend has been divine, so I’ve been spending all my time enjoying it. Due to this, you’re getting another super simple recipe to do with as you please! This recipe reminds me of my time in Costa Rica (except there they are called chalupas, completely different from chalupas at Taco Bell!) Fun fact: Taco Bell in CR serves “fiesta fries” which are just plain french fries. My camera is also dead (whoops!) so no photos today.

These are also super customizable and you can pretty much put anything you want on them!

Ingredient List

Small Corn tortillas (about 2 per adult) Olive Oil (to spray or brush on tortillas)
Black beans (I used canned)
Plain Greek Yogurt (or sour cream)
Vegetables (lettuce, tomatoes, avocados, onion, peppers, etc…)
Cilantro (optional)

For the beans, warm the canned beans (drained) in a small saucepan. Once warm, add a dollop of yogurt (or sour cream) and cilantro (plus any other spices you’d like) and mash them up. My beans weren’t completely drained so I didn’t need much yogurt, if it’s too thick you can add some water or yogurt if you want them creamier) You want them to still have beans chunks but not to be completely mashed. I used a fork and had to smash against the side of the pan to accomplish anything. You could also use a potato masher if you happen to have one.

VARIATION : Use canned refried beans (regular or black) and save yourself a few steps. Making you own doesn’t take very long though. You want either mashed or refried beans, whole beans will tumble right off your tostada.
Once the beans are done,  spray your tortillas with olive oil, and bake in the oven at about 400 degrees for about 5 minutes or until crispy and golden brown (be careful not to burn them!) It mayr take longer, just be sure to check on them every few minutes.

When your tortillas are done, spread some of your mashed beans on, sprinkle with cheese and add your desired toppings! It’s as easy as that.


BREAKFAST TOSTADAS: Add crumbled bacon to the bean mix and top with a fried egg and desired veggies.

DINNER TOSTADAS: Add your choice of meat (chicken, beef, shredded pork) Serve with a side of rice and pile high with veggies. Add a teaspoon or so of caldo de tomate (tomato bouillon, found in the Mexican section of most stores) when you add the rice to the boiling water to give it that subtle red color and taste of rice at Mexican restaurants.

TOFU TOSTADAS: Make some tofu in a skillet with your favorite taco spices and add to the top.

DESSERT TOSTADAS: Use small flour tortillas, spray with oil and sprinkle with cinnamon and sugar and bake until warm and slightly golden (these won’t get as crunchy as corn tortillas and will burn so keep a close eye on them). Add sliced bananas, strawberries (any fruit really) and top with ice cream or frozen yogurt and your favorite toppings (whipped cream, chocolate syrup, caramel, sprinkles, etc) You’ll probably need to get this one with a fork instead of picking it up with your hands. You could also bake the tortillas into a bowl shape and use them as bowls.



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