Mini Tostada Recipe

Corn tortillas: These form the base of the tostadas and become crispy when baked.

Refried beans: A creamy and flavorful layer that adds protein and richness.

Lettuce: Provides a fresh and crunchy texture.

Tomatoes: Adds juiciness and a burst of color.

Black olives: Offers a salty and slightly tangy flavor.

Cilantro: Brings a fresh and aromatic element to the dish.

Avocado: Adds creaminess and a mild, buttery taste.

Vegan cheese: A dairy-free alternative that melts nicely and adds a cheesy flavor.

To achieve perfectly crispy corn tortillas, lightly brush them with a small amount of olive oil before baking. This will help them crisp up evenly and add a subtle richness to your mini tostadas.

• corn tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas provide a different flavor and texture, and they are a healthier option with more fiber.

• refried beans - Substitute with black beans: Black beans can be mashed and seasoned similarly to refried beans, offering a different texture and slightly different flavor profile.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage adds a crunchier texture and can hold up better under toppings without wilting.

• diced tomatoes - Substitute with salsa: Salsa can add more flavor and spice, depending on the variety, and can be a more convenient option.

• sliced black olives - Substitute with sliced green olives: Green olives provide a tangier flavor compared to black olives and can add a different dimension to the dish.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can be a good alternative for those who do not enjoy the taste of cilantro.

• avocado - Substitute with guacamole: Guacamole provides a creamy texture and added flavor from ingredients like lime, onion, and garlic.

• vegan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good source of B vitamins, making it a healthy alternative.

• Allow the mini tostadas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Store the tostadas in an airtight container. Separate layers with parchment paper to maintain their crispiness.
• For short-term storage, place the container in the refrigerator. They will stay fresh for up to 3 days.
• To reheat, preheat your oven to 350°F (175°C). Place the tostadas on a baking sheet and bake for 5-7 minutes until warmed through and crispy.
• If you wish to freeze the mini tostadas, avoid adding fresh toppings like lettuce, tomatoes, and avocado. These ingredients do not freeze well.
• Freeze the tostadas with just the refried beans and vegan cheese. Place them on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the tostadas to a freezer-safe bag or container. Label with the date and contents.
• To reheat from frozen, preheat your oven to 375°F (190°C). Place the frozen tostadas on a baking sheet and bake for 10-12 minutes until heated through and crispy.
• After reheating, add fresh toppings like shredded lettuce, diced tomatoes, sliced black olives, chopped cilantro, and avocado slices before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover mini tostadas on a baking sheet.
  3. Cover them lightly with aluminum foil to prevent the tortillas from over-crisping while allowing the vegan cheese to melt.
  4. Heat for about 10-12 minutes, or until warmed through.
  5. Remove the foil for the last 2 minutes if you want the tortillas to regain some crispiness.

• Microwave Method:

  1. Place the mini tostadas on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or another plate to prevent splattering.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If needed, continue heating in 30-second intervals until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the mini tostadas in the skillet, cover with a lid, and heat for about 2-3 minutes.
  3. Flip them carefully and heat for another 2-3 minutes until warmed through.
  4. If the tortillas become too soft, remove the lid for the last minute to allow them to crisp up slightly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the mini tostadas on the toaster oven tray.
  3. Heat for about 8-10 minutes, or until the tortillas are crispy and the vegan cheese is melted.
  4. Keep an eye on them to prevent over-browning.

• Oven: Used to bake the corn tortillas until they are crispy.

• Baking sheet: A flat surface to place the corn tortillas on while baking.

• Spatula: Useful for spreading the refried beans evenly on each tortilla.

• Knife: Essential for dicing tomatoes, slicing black olives, and chopping cilantro.

• Cutting board: A safe surface to chop and slice the vegetables and herbs.

• Measuring cups: To measure out the refried beans, shredded lettuce, diced tomatoes, sliced black olives, chopped cilantro, and vegan cheese.

• Serving platter: To arrange and serve the mini tostadas once they are assembled.

• Mixing bowl: Optional, for mixing the diced tomatoes, black olives, and cilantro together before topping the tostadas.

• Tongs: Handy for handling the hot tortillas right out of the oven.

Preheat the oven: Preheat the oven while you prepare the ingredients to save time.

Use canned beans: Opt for canned refried beans to cut down on preparation time.

Prep toppings in advance: Chop and prepare all toppings like lettuce, tomatoes, and cilantro ahead of time.

Assemble quickly: Lay out all ingredients in an assembly line to speed up the process.

Use a food processor: Use a food processor to quickly chop vegetables if you have one.

Buy pre-shredded cheese: Purchase pre-shredded vegan cheese to save time on grating.