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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Vegetarian Tostadas

 
One serving costs about $4.77 One serving costs about $4.77

$4.77 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,gluten-free,gluten free,lacto ovo vegetarian lunch,main course,main dish,dinner mexican
spoonacular Score:49%

Spoonacular Score: 49%

 

The recipe Vegetarian Tostadas is ready in around 45 minutes and is definitely a super gluten free and vegetarian option for lovers of Mexican food. This recipe makes 2 servings with 659 calories, 19g of protein, and 29g of fat each. For $4.77 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. If you have lettuce, tomatoes, cream, and a few other ingredients on hand, you can make it. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It works well as a hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is solid. Try Vegetarian Baked Tostadas, Vegetarian Sweet Potato Tostadas, and Easy Vegetarian Tostadas with Fresh Grape Salsa for similar recipes.

Mexican works really well with Riesling, Sparkling rosé, and Pinot Noir. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Columbia Winery Cellarmaster's Riesling with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Columbia Winery Cellarmaster's Riesling

The Columbia Valley Cellarmaster's Riesling is sweet and beautifully balanced with classic floral aromas. This wine is almost clear in color, as Rieslings have very little pigment and are generally tank fermented. Flavors of juicy tropical fruit, peach and freshly squeezed lime create a zippy natural acidity.This wine pairs well with spicy Szechuan and Thai dishes, as well as glazed ham.

» Get this wine on Wine.com

Ingredients

Servings:
some
some canola oil
canola oil
8
8  canned corn tortillas
canned corn tortillas
1 cup
1 cup lettuce
lettuce
1
1  lime zest
lime zest
8 cups
8 cups refried beans
refried beans
0.5 cups
0.5 cups light sour cream
light sour cream
2
2  diced tomatoes
diced tomatoes
1
1  diced avacado
diced avacado
some canola oil
some
canola oil
8  canned corn tortillas
8
canned corn tortillas
1 cup lettuce
1 cup
lettuce
1  lime zest
1
lime zest
8 cups refried beans
8 cups
refried beans
0.5 cups light sour cream
0.5 cups
light sour cream
2  diced tomatoes
2
diced tomatoes
1  diced avacado
1
diced avacado

Equipment

paper towels
paper towels
tongs
tongs
oven
oven
frying pan
frying pan
pot
pot
paper towels
paper towels
tongs
tongs
oven
oven
frying pan
frying pan
pot
pot


Instructions

  1. Preheat oven to 250 degrees F.
  2. Heat beans in a pot over medium-low heat, just until warm.
  3. In a small saute pan, add enough oil so that there is a 1/2 to 1-inch deep layer. Heat oil over medium-high heat until very hot. In the meantime, prepare lettuce, tomato, and avacado; stir about 1/4 tsp of lime zest into sour cream and add enough lime juice to thin sour cream into a "pourable" consistancy; and line a plate with a few paper towels. Test oil by placing a small edge of a tortilla into oil; if it bubbles rapidly, the oil is hot enough.
  4. Once oil is ready, dip a tortilla into the oil using a pair of tongs, and holding it into the oil, let it cook until lightly browned, 30 seconds to 1 minute. Flip tortilla over and fry on the other side. Remove tortilla with tongs, letting excess oil drip back into the pan, then place on paper towels to soak up any extra oil. Place cooked tortilla on a sheet pan and into the pre-heated oven to keep warm while frying the other tortillas. Repeat for all tortillas.
  5. Once all tortillas are browned, remove from oven and assemble tostada. Place about 1/4 c warm refried beans on each tortilla. Top with lettuce, tomato, avacado, and sour cream-lime mixture.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.87
Ingredient
some canola oil
8 canned corn tortillas
1 cup lettuce
1 lime zest
2 cups refried beans
½ cups light sour cream
2 diced tomatoes
Price
$0.08
$0.74
$0.27
$5.58
$1.37
$0.78
$0.92
$9.74

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • To make this recipe more nutritious, skip the iceberg lettuce and choose some darker leafy greens higher in vitamin K like romaine, kale, spinach, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • An average lime yields about 1.5 to 2 teaspoons of lime zest. If you're making key lime pie or something and end up with more zest than you need, freeze it!

  • If you find that you're always missing lime zest, purchase lime extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
659 Calories
18g Protein
28g Total Fat
83g Carbs
13% Health Score
Limit These
Calories
659
33%

Fat
28g
44%

  Saturated Fat
8g
51%

Carbohydrates
83g
28%

  Sugar
13g
15%

Cholesterol
29mg
10%

Sodium
1483mg
64%

Get Enough Of These
Protein
18g
38%

Fiber
19g
78%

Phosphorus
435mg
44%

Vitamin A
1781IU
36%

Vitamin C
28mg
34%

Vitamin K
29µg
28%

Manganese
0.53mg
27%

Calcium
256mg
26%

Vitamin E
3mg
25%

Magnesium
98mg
25%

Iron
4mg
23%

Vitamin B6
0.39mg
19%

Potassium
650mg
19%

Copper
0.27mg
14%

Vitamin B1
0.19mg
13%

Zinc
1mg
13%

Vitamin B3
2mg
12%

Vitamin B2
0.21mg
12%

Selenium
8µg
11%

Folate
40µg
10%

Vitamin B5
0.52mg
5%

Vitamin B12
0.16µg
3%

Vitamin D
0.23µg
2%

covered percent of daily need

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