Guacamole Tostadas are an easy, fresh family favorite. I like serving them “build your own” style, so the kids can select how much of which ingredients they want to eat. When you’re trying to stay away from dairy, Mexican dishes can be a challenge, but with a hefty dollop of guacamole and some fresh salsa, you won’t even miss the cheese.
The other thing that’s great about Guacamole Tostadas is their flexibility. When you’re rocking the homemade vibe, they are awesome with homemade guacamole and fresh salsa from scratch. And when you just don’t have time for that, you can reach for the ready made versions. No judgement here.
- 1 c Romaine or green leaf lettuce, sliced into strips
- 1 c chopped tomato
- 1 can organic refried vegetarian beans
- tostada shells
- 1 jalapeno, sliced thinly
- If preparing the guacamole and salsa from scratch, start with that.
- Cut lettuce, tomato and jalapeno.
- Warm up the beans.
- Heat tostada shells in the oven on 325*. Keep a close eye on them so they don't burn.
- Place each ingredient (except shells) into its own bowl, so people can build their own. I like to build them this way: beans, guacamole, lettuce, tomato, jalapeno slices and salsa. Delish!
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