Tostada Salad
A tostada salad served on a crispy shell
This is my take on a tostada salad — served on a crisp, oven-baked tortilla shell instead of the usual bowl. I make a fresh, vibrant salad tossed in a creamy, guacamole-like dressing, served on crispy tortillas with a layer of pinto beans. I wanted this dish to feel simple and effortless, but still look like you really put some thought into it. It’s the perfect meal to throw together for a quick weeknight dinner or a casual dinner party with friends, especially when everything is prepped and ready to go.
Ingredients:
tortillas (I use the brand coyote)
1 can of pinto beans (drained & rinsed)
1–2 limes (juice + zest)
king trumpet mushrooms (sliced)
1 ripe avocado
1–2 bunches little gem lettuce (chopped)
corn (fresh)
1 bell pepper (sliced)
5 radishes (thinly sliced)
1 red onion (sliced or diced)
handful of mini tomatoes (whole or halved)
olive oil
salt & pepper to taste
Instructions:
Start by washing and drying your little gems, then set them aside to dry on a towel. Next, chop up all your veggies and add them to a bowl.
Warm up your beans until they’re smooth and heated through.
While the beans warm, put the mushrooms and tortillas in the oven until the tortillas are crispy and the mushrooms are cooked.
For the dressing, chop up an avocado, then add your tomatoes, lime, salt, and pepper. Add your lettuce to the bowl with the veggies, pour the dressing over everything, and toss it all together.
To finish, spread a layer of the warm pinto beans on the crispy tortilla shells, then top them with your fresh salad.
From my kitchen to yours,
-Rachel
