Sorry for the radio silence. I was feeling a little uninspired over the last month and decided to take a blogging break instead of posting half-assed recipes. Plus, let’s be honest, summer fruit is SO good right now, that’s pretty much all I’m eating anyway. Every week we go to the store and I buy one catalope, one watermelon, a carton of strawberries, a carton of blueberries, a few nectarines and some apples. By the end of the week I’ve demolished everything! I can’t even blame Michael because he really doesn’t eat that much fruit, so it’s all me. When I can tear myself away from the fruit-fest, we’ve also been eating these delicious tostadas.
It all started on Saturday afternoon when we went to a little hole-in-the-wall Mexican place in Lohi. I got the tostada which was somewhat reminiscent of the tostadas my roommates and I used to get in college at this awesome restaurant in Chico called La Comida.
Let me digress for a moment to talk about La Comida which I still dream about to this day, even though I haven’t been there in 10 years. La Comida was a staple for us college kids. What seemed like a weekly occurrence, we’d all pile into someone’s car and drive over to the restaurant for lunch. It was one of those places where if you mentioned you were going, you had 5 other people tagging along just like that. Mainly because, for $5 you could get a tostada the size of your head, granted it was mostly lettuce, but it was the perfect lunch paired with their delicious salsa and chips.
Saturday’s tostada wasn’t quite up to La Comida standards and I knew I could do better, so Saturday evening we piled in the car (okay there were only two of us but it’s a small car!) and went to the store to get all the fixings.
Michael didn’t seem all that excited about the prospect of tostadas but went along with my excitement. Once home I got to work. I toasted the tostada shells with a little cheese. Made some creamy refried beans by adding a little almond milk because the beans have to be soft and creamy, and for good measure I added a second tostada shell so it also resembled a Taco Bell Mexican pizza. I used tons of shredded lettuce and piled on tomatoes, bell peppers, green onions, avocado and olives.
We devoured these tostadas and I mean devoured them. Michael professed it was the best meal I’d made in months. We loved them so much that we had the same thing for dinner on Sunday night and probably would have had them on Monday as well had we not run out of tostada shells.
If you’re looking for a seriously no fuss summer dinner, that’s also filling, try these tostadas! If you’re now craving a La Comida tostada as I’m sure some of you are, I’m sorry, but these might help with the craving.
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 red onion, finely diced
- 8 tostada shells
- 1/2 cup shredded cheese
- 1 can vegetarian refried beans
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/4-1/2 cup almond milk
- 4 tablespoon sour cream, vegan or otherwise (optional but recommended)
- 1 package of shredded iceberg lettuce or shred your own
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup green onions, chopped
- 1/2 avocado, diced
- Hot sauce of your choice
- In a saucepan, heat oil over medium heat, saute diced onion and salt for 2 minutes. They should still have a crunch, you're just sweating out the raw onion flavor.
- Set broiler to low, place tostada shells on a cookie sheet so all 8 shells are flat. Sprinkle cheese on each shell. Place under broiler for 1-2 minutes until cheese melts, watch carefully.
- While onions are cooking, place beans in a stockpot, add chili powder, cumin and almond milk. You want the beans to be almost soupy so use up to a 1/2 cup of almond milk to thin it out. Last, put the cooked onions in the beans and stir well.
- When shells are out of the oven, place one shell cheese side up on a plate. Cover with beans, then place another shell cheese side down, on top.
- Cover both tostadas with more beans. Top with sour cream and some hot sauce.
- Pile on lettuce, tomatoes, olives, onions and avocado.
- Finish with hot sauce or salsa.
Enjoy and Exhale!