Vegetarian tostada

Tostadas are made with a toasted corn tortilla as a base. You can put any toppings you want and I use pinto bean,guacamole and cheese as my base. I love tostadas since they are a lower carbohydrate and calorie meal and yet they are so tasty and filling as a meal. 

It is also easy to make especially if you serve it buffet style. You can put out the ingredients and everyone can assemble their own tostada 

Here is a link to numerous ways one can prepare tostadas with various ingredients from simple/ classic bean and cheese to ingredients like cactus, hearts of palm, chickpeas etc. 

Ingredients :

Tostada shell- 2 ( each shell maybe around 10 carbohydrates approx)

Pinto beans - cooked and seasoned -1/2 cup home made it storw bought  ( 23 grams of total carbs with 15 grams net carbs) - I usually cook my pinto beans from scratch in an instant pot , then grind it into a paste, place on a saucepan on medium heat, add a liberal amount of taco seasoning and mix it in and warm it up until bubbling and set aside. 

Alternatively you can get the vegetarian refried beans in a can to save time! 

Guacamole -homemade or store bought - 1/2 cup

 

Salsa - store bought or homemade - 1/4 cup 

Sour cream ( low fat/ non fat) - 1/4 cup 

Shredded Mexican cheese - 1/2 cup 

Shredded lettuce - 1 cup 

Tomatoes - chopped into small cubes- 1/2 cup 

Onions - chopped into small cubes - 1/4 cup 

Cilantro - chopped - 1/4 cup

 Instructions

1. Place tostadas on a large pan and warm them in the oven ( 350 F for 3-4 minutes, make sure it doesn’t get brown or burn). Most times I may just pop them in the microwave for 30 seconds or less instead for ease 
2. Then place the warm shell on a plate
   
   
3. First spread the bean ( paste consistency and warmed up) onto the tostada. This will act a a carrier for the other ingredients.
   
   
4. Next top with lettuce , onion , tomatoes
   
   
   
   
5. Sprinkle shredded cheese on top 
6. Place a few dollops of sour cream and guacamole and top with salsa