Vegetarian tostadas. You can find these fun vegetarian tostadas at Living Well Spending Less! So hurry over and get all the delicious details. 🙂 Recipe HERE You can bake the tostadas with or without the cheese. Just note that the Cotija and Queso Fresco won't melt, but it will soften.

These vegetarian tostadas (which are easily made vegan if you omit the cheese) are layered with several components. Maria's techniques help these tostadas come together quickly. I've made the mistake of trying to. You can have Vegetarian tostadas using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vegetarian tostadas

Prepare of Tostadas fresh made.
You need 1 cup of water.
Prepare 1/2 tsp of salt.
Prepare 1 cup of Maseca corn flour.
You need of Toppings.
It's 2 cup of cooked and mashed white beans.
It's 2 tsp of taco seasoning.
Prepare 1 large of Tomato diced.
Prepare 1/2 cup of Vegetarian friendly cheese.
You need 1 of Avacado sliced.
Prepare 1 cup of thinly sliced lettuce.
Prepare 1/4 cup of fresh corriander chopped.
Prepare 2 cup of mushrooms sliced.

Brown rice and beans are the base of this tostada and a Tex-Mex salad is the topper. Serve as an appetizer, side dish or light meal. These easy, customizable tostadas are a great choice for a weeknight dinner with lots of vegetarian toppings and the option to add steak or chicken for meat-eaters. Enjoy this vegan tostada recipe, a crispy baked tortilla, topped with refried beans, seasoned soy curls, tomato, avocado, lettuce, cilantro, and vegan sour cream, for Cinco De Mayo, lunch, or weeknight dinner.

Vegetarian tostadas step by step

If you prefer fresh homemade tostadas, follow these directions otherwise if you are not concerned with preservatives or sodium control you can use store bought. Homemade tostadas; mix the maseca, salt and water until firm but not too dry (add more water if needed) and form into 12 golf ball size balls..
Using a tortilla press or rolling pin press the masa between two pieces of a plastic baggie to avoid sticking. Cook tortillas on griddle or frying pan until golden and cooked..
After cooking tortillas you can either bake at 300°F degrees until crispy or lightly fry them in corn oil being sure to drain and dry off excess oil. If they begin to puff up, poke a hole in them or they will not crisp up well..
In another pan saute mushrooms with taco seasoning.
Assembling; begin layers with mashed white beans, then mushrooms, then lettuce cilantro and tomatoes, cheese, and last avacado slices. For those heat lovers, a bit of hot sauce to top and enjoy the best tostadas ever..

Tostadas are basically open-faced breakfast sandwiches. Instead of bread, a crispy and crunchy corn tortilla is used to hold all the fixings. You can buy tostadas at the store, but I prefer to make mine from scratch. It's too easy not to make tostadas fresh at home. Add a heaping spoonful of the cooked veggies and garnish with salsa, avocado, shredded cheese, light sour cream, and cilantro.