Categories: dinner, mexican

Ingredients

• 4-6 flour or corn tortillas
• 2 tablespoons olive oil
• salt to taste
• 1 28-ounce can vegetarian beans, refried or whole
• 1 1/2 cups shredded Monterrey jack cheese (or whatever you choose)
• 1/2 cup salsa (we used our canned homemade recipe)
• 3 tbsp cilantro
• 2 jalapenos, sliced
• 1/2 cup sour cream
• 2 cups shredded lettuce
• Sriracha sauce to taste

Directions

1. Preheat oven to 400 degrees F. Brush the tortillas lightly with olive oil and sprinkle with salt.

2. Place in single layer on 1-2 cookie sheets (depending on your number of tortillas). Bake for 5 minutes, then turn tortillas, turn cookie sheets, and bake for 3-6 minutes longer until the tortillas are crisp and light brown.

3. Layer tostada with beans, shredded cheese, cilantro, and sriracha. Top with more cheese, lettuce, salsa, and sour cream. Place in oven for another five minutes to melt cheese if necessary.

Email to a friend | Print this recipe | Back