If you’ve ever been here before, I’m sure you’ll notice that things are looking a little different today. I had been thinking about a blog overhaul for a while. I just didn’t think Laura’s Weekly Menus fit the blog anymore. I had originally started blogging with the intention of posting our dinner menu every week (and the recipes), but that turned out to be a little more difficult than I had originally anticipated.
So I started scheming of the changes I might make (on a very limited budget = free). Luckily, I happen to know a little bit of html or I don’t think I could have customized a template at all on my own. I hope you like the new blog and name! Feel free to leave me feedback on what you like/don’t like and if there’s anything you’d like to see added.
On another note, I’m not sure if the old feed will work or not, so if you’re signed up as an email subscriber you may have to resign-up if you still want the emails.
On to today’s recipe…
It was only a couple of weeks ago when I tasted my very first tostada. It’s hard to believe that I had never been introduced to this delicious Mexican cuisine before. I ordered a box from Hello Fresh (Use code: GWS26U to get $20 off your order. Disclaimer: I am not affliated with Hello Fresh and they did not ask me to review the product. In fact, I am not currently subscribed to the service. All opinions are 100% my own.) and tostadas happened to be on the menu that week. The hubby actually whipped the tostadas up for us (thanks for creating a fresh, easy meal Hello Fresh!).
After the first bite, I was smitten. I knew it wouldn’t be very long before I would have to make my own.
I decided to keep my tostadas vegetarian and use refried beans because they’re easy and good, but you could substitute the beans with whatever kind of meat you prefer. I also baked the corn tortillas instead of frying them. It’s much simpler, less messy, and at least a little healthier.
The sky is the limit on the toppings for the tostada, just don’t leave off the avocados. Speaking of avocados, they have become one of my new favorite foods to eat as a topping…tacos, sandwiches, etc. I’m pretty picky about guacamole though and still haven’t found a good recipe that I like. Feel free to leave a recipe or a link to some terrific guac in the comments.
(As a side note, the recipe looks lengthy, but it doesn’t actually take very long to throw together.)
Baked Vegetarian Tostadas with Avocado Dressing
Apapted from: Two Peas and their Pod
For the torillas:
6 small corn torillas
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:
hot sauce, if desired
- 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.
- 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!).
- 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).
- 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.