Posted inMains
7 Layer Tostadas
A tostado is typically what I make when i have small amounts of beans, crumble and produce after a week of cooking.
Whether regular sized for meals, or bite sized for party appetizers – the flavors here are incredible.
In this meal I utilized my corn tortilla, mushroom-walnut crumble and creamy jalapeno salsa recipes. I like to keep bulk crumble and jars of this salsa on hand, during the week, to use them across many dishes. Part of my meal prepping is to create elements that i can throw together in more ways than one.
A tostado is typically what I make when i have small amounts of beans, crumble and produce after a week of cooking.
It’s a way to make the smallest of leftovers into something fun and filling.
7 Layer Tostadas
Ingredients
- Corn tortillas
- Refried beans, to your liking
- Mushroom + walnut crumble, to your liking
- Lettuce, chopped
- Tomato, chopped
- Avocado, mashed
- Onion, sliced
- Creamy Jalapeno Salsa, to your liking
- Olive oil, enough to coat the tortillas
Instructions
- Preheat oven to 400 degrees
- Gather your ingredients while the oven heats
- Lightly brush olive oil onto each side of the corn tortillas
- Layer the oiled corn tortillas on a parchment paper-lined baking sheet
- Bake 5 minutes on each side, or until they are crispy like a chip
- Remove from heat and make your tostada
- Layer warmed beans, warmed crumble, mashed avocado, lettuce, tomato, onion and salsa
- Enjoy!
Notes
Serve soft as a taco too!
