A friend of mine, who is from Mexico, brought me some of these tostadas one day to try. They are not like any tostada I have ever had in a Mexican restaurant – meatless topped with refried beans, carrots, potatoes, lettuce, tomato, sour cream, and queso fresco. I loved them! And now I make them and call them Norma’s tostadas.
Here is the recipe:
- corn tostadas
- refried beans (I use fat free or vegetarian)
- carrots – cooked and cut into small chunks
- potatoes – cooked and cut into small chunks
- lettuce – any kind, shredded
- sour cream
- queso fresco (a Mexican cheese you find in almost any grocery store)
- tomato – chopped OR salsa
- Boil a pot of water seasoned with salt and cook potatoes and carrots until just soft. Drain water, let cool, cut into chunks, and set aside.
- Place a tostada on a plate and spread a layer of refried beans.
- Then sprinkle potatoes and carrots on top.
- Then sprinkle shredded lettuce followed by queso fresco, broken into crumbles.
- Add some small dollops of sour cream.
- Top with chopped tomato or drizzle on some salsa.
If you like meat, just add some seasoned ground beef or turkey, or grilled chicken or steak. But, at Norma’s house, they eat this authentic tostada meatless.
¡Qué aproveche! (May you enjoy!)