Tater Tostadas
Tostadas are one of my faves you guys! So easy, so tasty, and all of those striking, colourful garnishes make them a feast for the eyes. Creamy refried beans, seasoned & roasted taters, salsas, crisp cabbage, onions, and spicy jalapenos & hot sauce. These tostadas are accidentally vegan too!
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
17
Serves: 3-4
Ingredients
- 8 whole8 whole8 whole Tostadas
- 440 ml440 ml440 ml Refried Beans, Refried Black Beans with Jalapenos . Watch out for lard!
- 2 whole2 whole2 whole Potatoes, Russet, Scrubbed and chopped in to approx 1/2" cubes / pieces
- 2 tsp2 tsp2 tsp Tex Mex Seasoning
- 1 tsp1 tsp1 tsp Chili Powder, Mexican Chili Powder
- 1 tsp1 tsp1 tsp Kashmiri Chili Powder
- 1 tsp1 tsp1 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Onion Powder
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 0.5 cup0.5 cup0.5 cup Red Cabbage, Finely Shredded.
- 2 whole2 whole2 whole Green Onion (Scallion), thinly sliced
- 0.5 whole0.5 whole0.5 whole Red Onion, small red onion, finely diced
- 1 whole1 whole1 whole Jalapeño Pepper, sliced
- 2 whole2 whole2 whole Lime, quartered
- 1 whole1 whole1 whole Cilantro, Fresh for Garnish
- 1 whole1 whole1 whole Hot Sauce, I LOVE Valentina Super Hot
- 1 whole1 whole1 whole Salsa Verde, I LOVE Herdez Guacamole Salsa
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Empty your beans in to a small, covered pot set to medium low. Once heated, reduce to low and leave covered.
- Preheat your oven to 425 F.
- Get your chopped taters in to a medium sized mixing bowl. Drizzle in the EVOO and add the Tex-Mex, Kashmiri, Mexican Chili, garlic powder & onion powder. Toss to combine and transfer your seasoned taters to a parchment lined baking sheet. Season the tray generously with salt. Bake your taters for 15 minutes, flip, and continue until they are tender inside with a light crisp outside. This should take a total of about 25 minutes. Flip a second time if needed for even colouring. Once the taters are finished, taste and season with additional salt if needed / desired.
- Assembly - Get your tostadas on your work station and start by dolloping a nice sized scoop of beans in the center of each tostada, spreading it out a little but leaving a good perimeter ring of the tostada with no toppings. Next, scoop some of the roasted potatoes in the center of your tostadas followed by a nice spoonful or two of the guac salsa. Then, garnish with all remaining toppings; a sprinkle of red & green onions, a sprinkle of the crisp red cabbage, a slice or two of the spicy jalapeno, a few dashes of the hot sauce, some fresh cilantro, and a finishing squeeze of lime.
- Serve & ENJOY!
Notes
- Get creative with those garnishes! Some shredded cheese, pickled onions or jalapenos, Tajin seasoning, charred corn etc. The options are endless!
- Servings are estimated. I ate 3 of them myself lol Depends on what you're having with them, if anything, and how hungry your crew is!
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Pescetarian Plant Based Shellfish Free Snacks Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 282 |
| Fat: | 3 g |
| Carbohydrates: | 52 g |
| Protein: | 10 g |
| Cholesterol: | 0 g |
| Sodium: | 1143 mg |
| Fiber: | 12 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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