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.
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
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