Vegetarian Tostadas

Name: Vegetarian Tostadas
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: canola oil; 8 corn tortillas (I prefer" handmade" style, if you can find them); 1 cup lettuce, chopped; 1 zest lime; 2 cups refried beans, approximately; 1/2 cup light sour cream; 2 tomatoes, diced; 1 avacado, diced; 1 avacado, diced

“The recipe Vegetarian Tostadas could satisfy your Mexican craving in roughly 45 minutes. For $4.77 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 627 calories, 20g of protein, and 23g of fat. This recipe serves 2. Not a lot of people really liked this hor d'oeuvre. A mixture of lime zest, avacado, lettuce, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. If you like this recipe, take a look at these similar recipes: Vegetarian Tostadas, Vegetarian Baked Tostadas, and Vegetarian Sweet Potato Tostadas.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Canola oil2 servings
Corn tortillasI prefer" handmade" style, if you can find them8
Lettucechopped1 cup
Lime zest1
Refried beansapproximately2 cups
Cream½ cup
Tomatoesdiced2
Avacadodiced1
Avacadodiced1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Preheat oven to 250 degrees F.
2
Heat beans in a pot over medium-low heat, just until warm.In a small saute pan, add enough oil so that there is a 1/2 to 1-inch deep layer.
3
Heat oil over medium-high heat until very hot. In the meantime, prepare lettuce, tomato, and avacado; stir about 1/4 tsp of lime zest into sour cream and add enough lime juice to thin sour cream into a "pourable" consistancy; and line a plate with a few paper towels. Test oil by placing a small edge of a tortilla into oil; if it bubbles rapidly, the oil is hot enough.Once oil is ready, dip a tortilla into the oil using a pair of tongs, and holding it into the oil, let it cook until lightly browned, 30 seconds to 1 minute. Flip tortilla over and fry on the other side.

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