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Tuesday, January 31, 2017

Baked Vegetarian Tostadas with Avocado Dressing

Apapted from: Two Peas and their Pod

For the tortillas:
6 small corn torillas
Cooking spray
Salt to taste

For the filling:
2 Tablespoons olive oil
1 small red onion, diced
1/2 teaspoon minced garlic
1 bell pepper, seeds removed and diced
1 teaspoon ancho chile pepper (or use regular chili powder)
1/2 teaspoon ground cumin
Salt and pepper to taste
Juice of 1 lime
1/4 cup fresh cilantro, chopped
1 can refried beans

For the avocado dressing: 
1 avocado, peeled and pit removed
1/4 cup buttermilk
1/4 teaspoon minced garlic
2 Tablespoons fresh cilantro, chopped
2 green onions, chopped (the white part)
1 1/2 - 2 Tablespoons lime juice
1/8 round teaspoon ground cumin
Salt and pepper to taste

For the toppings:
Avocados, diced
Tomatoes, diced
Shredded cheese
Cilantro, chopped
hot sauce, if desired

1. To make the tortilla shells, spray both sides of the tortillas with cooking spray and season lightly with salt.  Bake in preheated oven at 400° for about 5 minutes on each side, until crisp.  Watch them closely so they don't burn!  Remove from oven and set aside.
2. For the filling: heat oil in skillet over medium.  Add the onions and bell pepper and saute for 5-7 minutes, or until tender.  Add garlic and cook 1 minute longer. Stir in chili pepper, cumin, salt, pepper, and lime juice.  Stir until spice coat the vegetables. Add in the fresh cilantro and stir to combine.  In a separate saucepan, heat the refried beans just until hot (or use the microwave!).
3. For the avocado dressing: While the filling is cooking, combine all the ingredients for the avocado dressing in a blender and process until smooth (or use an immersion blender).
4. To assemble tostadas: Spread a layer of refried beans on top of the baked tortilla shells.  Add a generous helping of the onion and pepper mixture.  Top with diced avocados, tomatoes, shredded cheese and cilantro.  Drizzle avocado dressing over very top.

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