Layered Vegetarian Tostadas

At the beginning of Lent, I had a really ambitious list of vegetarian dinners for Fridays. And while most of the dishes still look appealing, a lot of them just seem too ambitious by the time I’m ready to cook.

Fast and easy? That’s a lot more appealing at 6 o’clock on a Friday night.

These tostadas fall into the fast and easy category. They were so good! I only toasted up half of the tortillas for dinner and then toasted the rest for lunch over the weekend.


Layered Vegetarian Tostadas
(from Kalyn’s Kitchen)
Approx. 8 tostadas

1 recipe refried beans
1 1/2 c. guacamole
1 c. light sour cream
1/2 t. taco seasoning
1 c. grated Mexican cheese
1 c. pico de gallo
1/2 cup sliced black olives
8 whole wheat flour tortillas, 6 or 8 inch inch size
Olive oil for greasing baking sheet, about 1 t.

Place a baking sheet inside the oven and let it get hot while you preheat oven to 450F degrees. Remove the baking sheet and drizzle a tiny bit of olive oil on it, spreading it around with a paper towel. Place the flour tortillas in a single layer on the baking sheet.  Toast the tortillas in the oven until they’re crisp and barely starting to brown, turning several times.
While tortillas are crisping, microwave the refried beans in a bowl until they’re hot.  Stir the taco seasoning into the sour cream.

Put crisped tortilla shell on a plate and top with a thin layer of refried beans, a thin layer of guacamole, a thin layer of seasoned sour cream, pico de gallo, cheese and sliced olives

Serve immediately.

2 thoughts on “Layered Vegetarian Tostadas

  1. Pingback: 16 More Meatless Dinner Ideas for Lent | Kate's Recipe Box

  2. Pingback: 65+ Meatless Meal Ideas for Lent | Kate's Recipe Box

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