Y’all, I make a lot of tostadas.
They’re just so perfect for a lazy Sunday morning or a hurried weeknight; crispy fried tortillas topped with virtually anything you want: beans, cheese, meat, eggs, potatoes, greens, squash, salsa–anything! And they’re easy on the wallet, too. You’ll never feel cheap eating tostadas, though. On the contrary, though common here in Texas, the fried tortilla is such an indulgence. Whoever first thought of throwing one of those disks of corn into hot oil was a genius.
When I was vegan, this recipe was my favorite. And I still like tempeh bacon, too!
2 small to medium corn or flour tortillas (I used the latter here)
2 Tbsp butter
1/2 cup black beans
1 cup shredded lettuce
handful diced red bell pepper
2 pieces crispy tempeh bacon
2 tsp sour cream
salsa, to taste
1. Heat butter in a skillet over medium high heat until it begins to melt. Fry each tortilla until nicely browned, turning over a few times in the pan for even cooking. Set aside on paper towels to drain excess grease.
2. Meanwhile, heat beans in a small saucepan or in the microwave. Smash them with a fork to desire consistency; here, I left them about half whole, half smashed. Add butter if desired.
3. Smooth beans onto tortillas, then top with salsa, lettuce, pepper, tempeh bacon, and sour cream. Serve immediately.
These make a filling and tasty vegetarian lunch.