Vegetarian tostadas

Name: Vegetarian tostadas
Total time: 1500 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup water; 1/2 tsp salt; 1 cup Maseca corn flour; 2 cup cooked and mashed white beans; 2 tsp taco seasoning; 1 large Tomato diced; 1/2 cup Vegetarian friendly cheese; 1 Avacado sliced; 1 cup thinly sliced lettuce; 1/4 cup fresh corriander chopped; 2 cup mushrooms sliced

malooki @cook_3584557

Fast easy and low cal, hope you love them

malooki @cook_3584557

Fast easy and low cal, hope you love them

Saved

Ingredients

25 mins

12 servings

Tostadas fresh made
1 cupwater
1/2 tspsalt
1 cupMaseca corn flour
Toppings
2 cupcooked and mashed white beans
2 tsptaco seasoning
1 largeTomato diced
1/2 cupVegetarian friendly cheese
1Avacado sliced
1 cupthinly sliced lettuce
1/4 cupfresh corriander chopped
2 cupmushrooms sliced

Saved

Steps

25 mins

1

If you prefer fresh homemade tostadas, follow these directions otherwise if you are not concerned with preservatives or sodium control you can use store bought. Homemade tostadas; mix the maseca, salt and water until firm but not too dry (add more water if needed) and form into 12 golf ball size balls.
2

Using a tortilla press or rolling pin press the masa between two pieces of a plastic baggie to avoid sticking. Cook tortillas on griddle or frying pan until golden and cooked.
3

After cooking tortillas you can either bake at 300°F degrees until crispy or lightly fry them in corn oil being sure to drain and dry off excess oil. If they begin to puff up, poke a hole in them or they will not crisp up well.
4

In another pan saute mushrooms with taco seasoning
5

Assembling; begin layers with mashed white beans, then mushrooms, then lettuce cilantro and tomatoes, cheese, and last avacado slices. For those heat lovers, a bit of hot sauce to top and enjoy the best tostadas ever.