Breaking the rules, this very Americanized version of the Mexican tostadatraditionally a crisped corn tortilla used as a base for assorted savory toppingscalls for using flour tortillas instead of corn tortillas, and a quick browning in a hot skillet rather than a deep-frying of the tortillas until crisp. For another variation, use broccoli slaw (available in most supermarkets produce sections) instead of the shredded lettuce. Kick up the heat by using a hot salsa, if you want. Because eating a tostada is really like eating a hearty salad, you can splurge on dessert with fudgey brownies scented with cinnamon.
- 1/2 cup salsa
- 1 15.5-oz. can nonfat black or pinto vegetarian refried beans
- 6 oz. barbecue-seasoned baked tofu, diced
- 4 7- to 8-inch flour tortillas
- 2 cups broccoli slaw or shredded lettuce
- 1 avocado, diced
- 1 tomato, diced
- 1 cup shredded low-fat cheddar cheese
- Combine the salsa, refried beans and tofu in a large saucepan, and heat over medium heat until warmed through.
- Spray a large skillet or griddle with nonstick cooking spray, and heat the tortillas, one at a time, over medium heat until the tortilla begins to brown and turn slightly crispy. Adjust the heat, and continue spraying the skillet to prevent burning or toughening of the tortillas.
- Place the cooked tortillas on individual serving plates, and spoon 1 cup bean mixture over each tortilla, smoothing out to edges. Top with 1/2 cup broccoli slaw or shredded lettuce, 1/4 diced avocado, 1/4 diced tomato and 1/4 cup cheese. Repeat with remaining ingredients, and serve hot.
- Serving Size: Serves 4
- Calories: 480
- Carbohydrate Content: 59 g
- Cholesterol Content: 10 mg
- Fat Content: 16 g
- Fiber Content: 12 g
- Protein Content: 27 g
- Saturated Fat Content: 4 g
- Sodium Content: 1 mg
- Sugar Content: 3 g