Since Cinco de Mayo is just around the corner I have been thinking about what I want to serve for dinner that night and I thought a Tostada Bar might be fun. Traditionally tostada shells are not exactly healthy (since they are fried), so today I played around in the kitchen and found out that it is actually REALLY easy to make baked tostada shells / bowls with corn tortillas.
I preheated the oven to 350 degrees, softened some corn tortillas (which can be done on the stove top, or in the microwave), shaped the softened corn tortillas into a bowl by placing them inside some small springform pans and topping them with little pastry molds to keep the middle of the tortilla down while they baked, and baked them for 15 minutes. How easy is that? I am sure the same method would work for flour tortillas as well…just watch the baking time since I haven’t tried it myself.
Here are some ideas for what to put-out for a Tostada Bar:
- Beans (whole or refried)
- Vegan sour cream
- Shredded cheese (Daiya is our favorite)
- Vegan Queso (click HERE for my recipe)
- Salsa Fresca (click HERE for my recipe)
- Guacamole
- Chopped onion
- Sliced olives
- Sliced Jalapenos
- Shredded lettuce or cabbage
- chopped cilantro
- A variety of hot sauce
- Corn
- Quinoa
- Brown rice
- Finely chopped mushrooms cooked down with taco seasoning
Is there anything you would include in your Tostada Bar that I haven’t listed??? I’d love to hear your ideas.
