Tostadas are a quick meal you can make and top with your favorites! I love to have these for dinner after a busy day. Loaded with beans, avocado, salsa, dairy-free sour cream, spinach they are so crunchy, savory, and satisfying. I love to also make these with chopped mushrooms, sauteed veggies like squash and zucchini, rice, lentils, or even collard greens. The combinations are endless!
Vegan note: Look for a tofu based sour cream, and make sure to buy fat-free refried beans so no lard is in them.
Yield: 6 tostadas
6 corn tostada shells
1 cup black refried beans
1/3 cup salsa
1 large avocado
dairy-free sour cream
1 cup fresh spinach
cilantro for garnish
Heat the tostada shells in the oven 300*F for 5-10 minutes and let cool while you heat the beans. In a small pot heat up the refried beans, I like to add a little filtered water also to thin them out a little. Heat for 5-10 minutes stirring occasionally until warm.
Wash the spinach leaves and pat dry. Wash and cut the lime into quarters. Wash the avocado, slice in half, and discard the pit. Scoop out the avocado into a small bowl and mash with a fork. Squeeze some lime juice in and stir well until smooth.
Once the shells are slightly cool start layering the toppings. Take three shells per plate and layer the refried beans first, then add the spinach, salsa, avocado, and sour cream. Juice the remaining limes over all the tostadas and serve. Garnish with fresh cilantro and enjoy!