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Thursday, January 7, 2010

Corn tortillas -> Tostadas

After making enchiladas, I always end up with a few stray tortillas.  I am incredibly consistent in always fitting 10 enchiladas into my baking dish...soooo this time I thought of a way to use them instead of letting them go bad in the fridge.

Easy Corn Tostada Shells
A few leftover corn tortillas

Place tortillas on a baking sheet and bake at 400℉ for 5-6 minutes, turning every 2 minutes.

Totally easy, right???  You may find that your tortillas will warp shape rather than remain nice and flat.  However, I like the warped shells because it makes it easier to pick up your tostada!

Topping suggestions (mix 'n' match):
  • refried beans
  • salsa
  • lettuce
  • hot sauce
  • avocado / guacamole
  • black beans
  • corn
  • vegan sour cream
  • vegan cheese
  • olives
  • tomatoes
  • mock hamburger crumbles
  • crispy-fried seitan strips
  • bell pepper
  • onion 

And finally, our tostadas two ways.  Mine on top and Mr. V's on the bottom.  Both have refried beans, pico de gallo salsa, romaine lettuce and aardvark sauce (magical hot sauce made in Portland).


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