The crunch of the flour tortillas under a mix of toppings makes these Crispy Vegetarian Tostadas one of our all-time favorite dinners. This is one of those recipes that is barely a recipe. More of a technique, with endless adaptations. Adapt away!
On the first Friday of Lent I catch myself smiling at a favorite memory from the first year that Frank and I were dating. We had been dating for at least six months and often cooking together during the evenings when Lent arrived and (what I then thought of as) my will-eat-anything boyfriend developed a weekly routine of pondering over what he would eat on Friday.
I was surprised by his concern, but also charmed. Lent is a good time to think about making sacrifices and being appreciative, and Frank's awareness of doing without meat means that he has always thought sincerely and deeply about the meaning of this time of year.
In that early stage of dating, however, I remember that it was a dimension of this man that I found intriguing. I have never been terribly attached to eating meat (although I most certainly do eat meat these days). This is true for the way that Frank and I cook at home, but was also true of the way that I cooked back when we first started dating. Even though Frank frequently goes days at a time without eating a bit of meat, when Lent rolls around, he seems to want it...particularly on Fridays.
And though I sometimes half-heartedly try to remind him that so many of our favorite meals contain no meat at all, a part of me loves that these Fridays during Lent have such significance in our home.
If you are doing without meat on Fridays this Lenten season, this slightly indulgent, divinely crisp, make-your-own style of tostada dinner is just what you need.
Hopefully you'll still feel appreciative of all that you have. But I promise that while eating this dinner, you won't feel that you've sacrificed a thing.
More Vegetarian Meals
- Veggie Burgers with Black Beans and Quinoa
- Healthy Vegetarian Lentil Soup
- Summer Vegetable Paella
- Vegetarian Tater Tot Casserole
- Black Bean and Zucchini Enchiladas
Favorite Tools
Vegetarian Tostada Recipe
Equipment
- Saucepan
- Sharp Knife
Ingredients
- Cooking Oil, for brushing or frying the tortillas
- 8 6-inch flour tortillas
- 1 (15-ounce) can refried beans
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
Optional Toppings:
- chopped avocados or guacamole
- minced onions
- grated cheese
- sour cream
- salsa
- shredded lettuce
- cilantro
- chopped tomatoes
Instructions
- Cook the tortillas until crisp using one of the following two methods:
Broil: Spread the tortillas out in a single layer on a baking sheet. Broil on both sides until crisp, 2-3 minutes total.
Fry: Pour a 1-inch layer of oil into a heavy-bottomed saucepan. Use a pan that is large enough in diameter to hold the tortillas. Heat the oil to 375 degrees F. Use a knife to poke a small hole through the center of each torrtilla (this will prevent large bubbles from forming as they cook). Use tongs to gently lower one tortilla into the oil and cook it on both sides until golden brown and crisp, about 2 minutes preside. Continue until all of the tortillas are crisp.
- Next, heat the beans in a small saucepan over medium heat, stirring occasionally. Add a bit of water as needed, to maintain a creamy consistency. While the beans are warming up, prepare the tortillas.
- Top each crispy tortilla with your favorite mix of toppings or set everything out on the table so that everyone can assemble their own. Once fried, the tortillas will stay crisp for a couple hours at room temperature.
raquelerecipe
This a good way to start the Lent season. Simple, healthy and yummy =)
themuffinmyth
Yum! I love tostadas but have never thought to try making them at home. I make taco salads all the time and make a crispy taco bowl by placing a large tortilla in a small oven proof bowl and baking it in the oven until crispy. This looks like a great, indulgent weekend dinner. I'll be giving it a whirl for sure!
Claire @ Claire K Creations
I love the look of these. What a great Friday night dinner. I still haven't decided on dinner and it's 7.30 plus I happened to make some tortillas yesterday. Looks like we may be having tostadas.
jessica
Claire - you're so good - OF COURSE you make your own tortillas. 😉
Simply Tia
This, I will be trying. It looks flavorful and healthy. Since I love avocados sooo very much, these tostadas are right up my alley!
Eliot
I tend to eat more vegetarian when we eat out. (But have been sneaking more and more vegetarian meals in at home of late.) These look great!
Mikki
I have lived in Arizona since 1958 and have never had a tostada made with a flour tortilla--CORN tortillas as always used. Burritos, quesadillas, cheese crisps, etc. are made with flour tortillas (although I often use a corn tortilla for a mini cheese crisp), but corn tortillas are the way to go and much healthier for you than flour tortillas. You'll never go back to flour after tasting tostadas made with corn tortillas!
Jess
Hi Mikki - I completely agree that tostadas made with corn tortillas are delicious (when I'm living somewhere that I can find good corn tortillas, I even like to bake them), but I have to tell you that I prefer tostadas made with flour! I prefer the texture and flavor - try it some time!