Mommy Cafe

Vegetarian home cooking, kid tested and approved

Fresh Veggie Tostada

With tomatoes and spinach to spare after a bulk purchase, I was struggling to find a new way to prepare them. This tostada-type meal was the delicious outcome. It was so good that I have found myself craving it again and again over the past few weeks! I made it for Will the other night to obtain his approval for posting (it is one of the rules for this blog, after all!). I was a bit nervous about how he would react to the refried beans and the over-medium eggs. He’s not a fan of runny eggs, but once he realized the yolks practically melt into the rest of the tostada, he was sold!

When purchasing refried beans, a first for me, I took a look at the ingredient labels of each variety: traditional, fat-free, and vegetarian. The biggest difference I found was that the traditional is made with lard. Double-check your labels, but the fat-free version should be vegetarian as well.

This recipe may seem like a lot of steps, but each is quick and simple. If you’d rather not use your oven, you can cover the tostadas with foil to help the cheese melt faster. This will cause your tortillas to become less crisp, but also helps keep your air conditioning costs down! If you’re a mushroom fan, try adding a few sliced under the cheese. Thinly sliced zucchini would also be a tasty addition to this tostada. It’s also easily veganized by using soy-based cheese and either skipping the eggs or substituting scrambled tofu seasoned with cilantro and cumin.

Prep and cook time: 20 minutes      Approx. cost: $3 per person

Fresh Veggie Tostada

  • 8 corn tortillas
  • 1 can fat-free or vegetarian refried beans
  • 3 medium-sized tomatoes, sliced or diced
  • 4 cups baby spinach
  • 2 cups shredded cheddar cheese
  • cilantro, fresh or dried, to taste
  • 8 eggs

Preheat oven to 350.  Heat a large pan or griddle over medium-high heat with a small amount of olive oil.  While griddle is heating, add spinach to another pan and cook until it just starts to wilt.

Generously spread refried beans onto tortillas and place on the hot griddle.  On top of the beans, layer wilted spinach and tomato slices or dices.  Cover with cheese and sprinkle with cilantro to taste.

Once the tortillas are crispy, move tostadas to a baking sheet and place in the oven until the cheese is melted and starting to brown.  Meanwhile, scramble or fry your eggs to your preference (I like a little ooziness in mine, so I cook to over-medium).  Remove tostadas from the oven and top each with one egg.

Serves 4.

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July 11, 2010 - Posted by | Recipes, Vegetarian | ,

1 Comment »

  1. It sounds healthy and delicious! I will definitely try it.
    Thanks for sharing,
    Tes

    Comment by Tes | July 11, 2010 | Reply


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