Raise your hands if you love a good Tostada!
I rediscovered the Tostada when we learned my son had a wheat/gluten allergy. Tostadas are made with corn tortillas (but always read your labels) so they were safe for him.
- Easy to make
- Kid’s love them
- Soft Corn Tortillas (or buy the crispy tostada tortillas)
- Unfried Pinto or Unfried Black Beans (store-bought refried beans can be used but read the label)
- Shredded Lettuce
- Dice Tomato
- Salsa (optional)
- If using soft corn tortillas, preheat oven to 350° and place tortillas on cookie sheet (I use parchment paper on my cookie sheet).
- Bake tortillas for 15 minutes then remove from oven and allow to cool for a few minutes until you can handle them. They may not feel crisp but they will get crispier as they cool. Leftover tortillas can be stored in an airtight container at room temperature.
- Spread beans onto tortillas. I prefer the Unfried Black Beans. Top with lettuce, tomato and any other toppings you prefer.
These are great as an afternoon snack but also good for lunch or dinner. If serving as a meal I highly recommend making Mexican Rice. Tostadas are so simple that many kids could assemble them without much help and would be a fun party food.
How do you top your tostadas?