Sunday, July 22, 2012

Madhvi's Tostadas

I have always been a fan of Taco Bell's Mexican Pizza. Too bad that it's one of the worst things on their menu. But when it's Fourth Meal time, you kind of forget about the nutritional information and instead focus all your energy on making sure that you get enough sauce. Why are they so stingy with the sauces?!?! Anyways, after much pinterest-ing (is that even a word?) to find the perfect recipe to fulfill my Mexican Pizza cravings without the extra calories and fat I came across several posts about Tostadas. Tostadas are crispy tortillas topped with beans, cheese, and whatever toppings you either have on hand or want to use. The tostadas are baked as opposed to fried and thus are a much healthier alternative to Mexican Pizza. The best thing about these Tostadas is that you can make them as elaborate or as simple as you like based on what ingredients you have on hand. These Tostadas are also more nutritious then their Taco Bell counterpart. Additionally, the components can be prepared ahead of time so that this can be an easy meal to put together during a busy work-week. 

Madhvi's Veggie Tostadas


1/2 a Red Bell Pepper - diced 
1/2 a Yellow Bell Pepper - diced
1/2 a Orange Bell Pepper - diced
1/2 a Red Onion - diced
1/4 cup Green Onions - sliced
1 1/2 Tomato - diced

1 cup Spinach - chopped
1 Jalapeno Pepper - diced small
3 tbsp Oil (I used Olive Oil)
2 tsp Texas Pete Hot Sauce
3 tsp taco seasoning (I use McCormick's 30% less sodium taco seasoning)
1 can Refried Black Beans
5 Flour Tortillas
2 cups of shredded cheese (I used both Extra Sharp and Pepper Jack)

Preheat oven to 400 degrees.
While the oven is preheating, heat 2 tbsp of the oil in a pan and saute the mixed peppers and onion until soft. Add 2 tsp of the taco seasoning and let the flavors meld, about 15 minutes. In a small sauce pan heat the remaining 1 tbsp oil and add the jalapeno and stir until softened. Add the tomato, refried black beans, remaining taco seasoning and the Texas Pete. Stir until combined and set aside. Place the tortillas on a wire rack placed on a cookie sheet, spray lightly with cooking spray and bake until crisp, approximately 10 minutes, flipping half way through. 

Once the tortillas are crispy, spread the refried bean mixture on each tostada. 

Add the chopped spinach.

Top with 1 tbsp of the bell pepper and onion mixture. 

Add the cheese and place the tostadas back in the oven until the cheese is melted, about 5 minutes. 

Top with salsa, tomatos, green onions and a dash of Texas Pete and serve warm. Makes approximately 5 tostadas. 

1 comment:

  1. Your pictures are just soooo pretty!! I like your prep photos! The more, the better! I like that you bake the shells. Great idea.