10-MINUTE MEDITERRANEAN TOSTADAS
These vegan Mediterranean Tostadas are the perfect quick lunch or dinner recipe! They only take 10 minutes to make and are packed with flavor.
Provided by Alyssa
Categories Snack
Time 10m
Number Of Ingredients 12
Steps:
- Prepare the salad. Add the cucumbers, tomatoes, olives, shallots and parsley into a mixing bowl. In a separate bowl whisk together dressing ingredients and pour over the salad. Toss to combine.
- Make the tostadas. Toast the corn tortillas until golden brown and crispy. Top with a layer of hummus (I use about 2 tablespoons) and about 1/4 cup of the salad. Drizzle with tahini and enjoy!
Nutrition Facts : Calories 137 kcal, Carbohydrate 18 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CHICKPEA FATTET "TOSTADAS"
Steps:
- To make the hummus, thoroughly rinse the chickpeas, then place them, along with the water, in the slow cooker insert.
- Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender. Drain the chickpeas, reserving 1/4 cup of the cooking water. (You can reserve the rest of the cooking water for thickening soups or stews.) Measure out 1/2 cup of the cooked chickpeas, coarsely chop them, and set them aside.
- Place the whole chickpeas in the workbowl of a food processor. Press in the garlic, then add the lemon juice, tahini, olive oil, and 2 tablespoons of the cooking water and process until the mixture is smooth. Add the remaining 2 tablespoons cooking water only if needed to thin the consistency. Add salt to taste.
- To make the fattet, in a toaster oven or under a broiler, toast the pita halves until lightly browned or crisp. Arrange the pita halves on individual plates, then spread each pita with about 1/3 cup hummus. (Reserve the leftover hummus for another use). Sprinkle on 2 tablespoons of the chopped chickpeas, a generous dollop of yogurt, a pinch of cumin seed, 1/4 cup lettuce, 1 tablespoon of toasted pine nuts, and 1 tablespoon of chopped mint.
- Serve immediately.
- Variations
- Try adding artichoke hearts, kalamata olives, or roasted peppers when processing the hummus.
- Suggested Beverage
- If I were drinking wine with this, I would probably choose something light, aromatic, and white or something dry and rosy pink. That's if I were drinking wine with it. But "tostada" somehow makes me lust after a good beer.
CHICKEN TOSTADAS
Chicken and veggie tostadas are baked in oven.
Provided by Sonia S.
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
- Bake in the preheated oven until crispy, 10 to 15 minutes.
- Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g
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