{"id":1329,"date":"2009-05-05T19:00:09","date_gmt":"2009-05-05T23:00:09","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=1329"},"modified":"2020-04-14T14:04:56","modified_gmt":"2020-04-14T18:04:56","slug":"cinco-de-mayo-tostadas","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/cinco-de-mayo-tostadas\/","title":{"rendered":"Cinco de Mayo Tostadas"},"content":{"rendered":"

My original intention was to get this post up in time for some of you to actually make these for Cinco de Mayo<\/em> (for the hispanically challenged among you, that means “fifth of May,” not “bring out the Hellman’s”).\u00a0 But my previous post on why health food is unhealthy<\/a> got a lot of comments, so I left it on the front page a little longer than planned.\u00a0 Oh well; you can always make these next year, or come to think of it, tomorrow, el seis de Mayo<\/em>.<\/p>\n

Funny that these are called tostadas<\/em>, which literally means “toasted,” because that’s exactly what I have been on a lot of previous Cincos de Mayo<\/em>.<\/em> But not this year; it was a dry holiday in the No Meat Athlete household!\u00a0 My guess is that they’re called tostadas<\/em> because the corn tortillas are fried (healthily, in canola oil of course) and then baked, so that they become nice and crispy.\u00a0 Yum!\u00a0 If there’s anything I like better than corn tortillas, it’s crispy corn tortillas.\u00a0 A word of advice when buying tortillas: check the ingredient list and make sure it’s short.\u00a0 Some of the bigger brands use LOTS of preservatives and fillers.\u00a0 I bought Mission, which uses three preservatives and a few gums, which is comparatively few.\u00a0 But I’m definitely in the market for a more natural corn tortilla.\u00a0 Any suggestions?\u00a0 (How about making them at home?\u00a0 Near impossible?)<\/p>\n

I found a tostadas <\/em>recipe to start from in a vegetarian cookbook, Claire’s Corner Copia Cookbook<\/a>\"\".\u00a0 In case you’re wondering, this is what I do for most recipes that I post: find something in a cookbook to start with, substitute to make it vegetarian, substitute to make it healthy, and make a few other changes based on my personal taste.\u00a0 If my version still looks a lot like the original, then I’ll cite the book and link to it.\u00a0 You dig?\u00a0 Claire’s, by the way, is a restaurant that my wife used to go to when she was in college and now raves about.\u00a0 So if ever you wake up and find yourself at Quinnipiac University, hit up Claire’s.<\/p>\n

Tostadas are crispy corn tortillas topped with refried beans, salsa, onions, tomatoes, lettuce, and cheese.\u00a0 Healthy, natural stuff, and if you don’t want cheese you could skip it and not lose too much.\u00a0 I used some plain yogurt instead of the standard sour cream just to make it a little healthier, and I kicked these up with a little green jalapeno sauce since for me it’s gotta be hot to be Mexican.<\/p>\n

I had some difficulty with the first batch of corn tortillas I tried to fry; I realized that the trick is to just barely coat the entire pan in oil and let it get really hot, almost until it’s smoking.\u00a0 I should have known this, since it applies to almost all frying.\u00a0 If your oil isn’t hot enough, your food will be greasy instead of crispy.\u00a0 And you might need to add oil or let what’s left in the pan get hot again before adding the next batch of tortillas.\u00a0 And don’t worry too much about frying in canola oil unless your goal is to lose a lot of weight quickly rather than to eat healthily.\u00a0 By now you should know what I think about calorie counting and nutrition facts<\/a>.<\/p>\n

These were awesome!\u00a0 Erin and I put them at 4 or 4.5 cows out of 5.\u00a0 Chopped jalapenos or chipotle in adobo might have made the tostadas a cinco<\/em> (damn, would have been perfect on Cinco de Mayo!<\/em>), but we didn’t realize that until we tasted them.\u00a0 Any way you like them, these come highly recommended by us.\u00a0 Happy Battle of Puebla Day (not Mexican Independence Day)!<\/p>\n

Vegetarian Tostadas Recipe<\/h3>\n

Ingredients (for 8 tostadas, 4 servings):<\/em><\/p>\n

    \n
  • 8\u00a0 6-inch corn tortillas<\/li>\n
  • 4 Tbsp canola oil<\/li>\n
  • 2 C canned or homemade refried beans (make sure they’re vegetarian!)<\/li>\n
  • 1.5 cups salsa (I used Wild Harvest Organic Chipotle)<\/li>\n
  • Shredded cheese to sprinkle<\/li>\n
  • 2 small tomatoes, chopped<\/li>\n
  • 2 cups romaine, chopped<\/li>\n
  • 1\/2 small yellow onion, chopped<\/li>\n
  • 1\/2 cup plain yogurt<\/li>\n
  • Cilantro to garnish, chopped<\/li>\n
  • Hot sauce to finish<\/li>\n
  • Avocado slices to serve on side<\/li>\n
  • Parchment paper for baking<\/li>\n<\/ul>\n

    Preheat oven to 400 degrees.\u00a0 Place the refried beans over medium-low heat to reheat (or microwave).\u00a0 Same with salsa.\u00a0 Heat half the oil in large skillet over medium-high heat.\u00a0 Once the oil is shimmering and nearly smoking, add 3 or 4 tortillas and fry until barely crispy, 20-30 seconds per side.\u00a0 Drain on paper towels, add more to the pan if needed and let it reheat before doing the next batch of tortillas.<\/p>\n

    Spread the beans over the crisp tortillas; top each with salsa and onions and a little bit of cheese.\u00a0 Bake for 15 minutes on a cookie sheet lined with parchment paper.\u00a0 Top with lettuce, tomatoes, yogurt, and cilantro, in that order.\u00a0 Add hot sauce at table and serve with avocado slices.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

    My original intention was to get this post up in time for some of you to actually make these for Cinco de Mayo (for the hispanically challenged among you, that means “fifth of May,” not “bring out the Hellman’s”).\u00a0 But my previous post on why health food is unhealthy got a lot of comments, so […]<\/p>\n","protected":false},"author":7,"featured_media":30689,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[82],"tags":[],"class_list":{"0":"post-1329","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-vegetarian-meals","8":"entry"},"acf":[],"yoast_head":"\nVegetarian Refried Bean Tostadas<\/title>\n<meta name=\"description\" content=\"A healthy vegetarian recipe for Mexican refried bean tostadas (crispy corn tortillas), with salsa, onion, tomato, lettuce, and yogurt.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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