Mexican Veggie Tostadas Recipe Video
Summary
Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Ingredients
Oven-Crisped Flour Tortilla Bowls (from bettyskitchen)
canned black beans, heated, drained and rinsed
cooked rice of your choice (I used Incredible White to Brown Rice from bettyskitchen. This contains beef broth; if you want to keep this dish vegetarian, you may cook your rice in vegetable stock.)
sautéed yellow and/or zucchini squash (I used Summer Sauteed Zucchini Squash from bettyskitchen.)
guacamole (I used South of the Border Guacamole from bettyskitchen.)
pico de gallo (I used Precocious Pico de Gallo from bettyskitchen.)
sour cream (I used light sour cream, which may be omitted, if you want a vegetarian version.)
pickled jalapeno pepper slices for garnish
Directions
Place two Oven-Crisped Flour Tortilla Bowls on an ungreased shallow baking pan. Spoon a portion of heated black beans, hot rice, and hot sautéed squash in individual stripes on the bottom of the bowls. Place the pan in a 350 degree (F) oven for about 5 minutes, until the bowl of ingredients is hot and the tortilla bowl is lightly brown. Place the individual bowls on serving plates and top with a serving of guacamole on one side, pico de gallo on the other side, and sour cream in the middle. Place a few pickled jalapeno slices on top of the sour cream for garnish. Serve immediately! This is my replication of the Tostada that Rick was served for lunch at Café Magnolia at the Galt House in Louisville. It has some differences, but is nearly the same. I hope you enjoy it! We loved it! --Betty
Editors Review
Warm and presently spicy veggie tostadas can kick up your weeknight suppertime like nothing else. Betty’s veggies tostadas incorporate zesty south-of-the-border flavors and are ready in 30 minutes flat. Totally a drool-worthy bet! Watch the video for inspiration.Chef
