These are a healthy version of traditional Mexican tostadas. Instead of deep fried tortilla shells, the tortillas are lightly sprayed with coconut oil and then baked. Iceberg lettuce is replaced with baby greens of choice (I think I used baby kale and baby spinach in this picture), and dairy-free cashew crema makes these 100% vegan. The best part? They are still delicious and addictive, and you will not be able to stop at one…or two…or, in my case, even three 🙂
I have made these for my husband for years and he always loves them. But I made them for my suegros for the first time last week while they were visiting from Mexico City. I was a little nervous as they are used to traditional tostadas, and my father-in-law is a food connoisseur who owned a popular Mexican restaurant for many years. But lucky for me, they loved them, and are planning to try them this way at home as well.
Serve these with hot sauce of choice. I didn’t have time to make salsa when I took this picture so we used Cholula instead. But if you have the time to make homemade salsa, such as Chamel’s Salsa or Avocado Salsa Verde, it really takes these to the next level.
- Corn tortillas
- Baby greens, chopped
- Black beans, blended
- Cashew crema
- Cilantro, chopped
- Radishes, thinly sliced
- Sliced limes
Preheat oven to 400 °. Spray both sides of tortillas with coconut oil. Bake about 14 minutes, until golden brown and crisp. Be careful to not let them burn.
Assemble as follows: Beans, cilantro, greens, crema, radishes, lime and salsa.