🌮 Tostadas
Tostadas are flat tortillas fried until crisp and used as an edible plate for toppings. A classic version is layered with black beans, shredded chicken, lettuce, cheese and a spoon of sour cream. They are crunchy, fresh and satisfying, and eaten by hand as a snack or light meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 tortillas
- 250 g cooked black beans
- 300 g cooked chicken, shredded
- 100 g shredded lettuce
- 60 g grated cheese
- 80 g sour cream
- oil for frying
- salt, cumin
Method
- Fry the tortillas in hot oil until crisp and golden, then drain on paper.
- Mash the beans with a pinch of salt and cumin and warm them.
- Spread beans on each tostada and add the chicken.
- Top with lettuce, cheese and a small spoon of sour cream.
How to make it lighter
- Bake the tortillas at 200 °C for 8–10 minutes instead of deep-frying.
- Pile on more lettuce and beans and use less cheese and sour cream.
- Two loaded tostadas are a full meal; count them before adding a third.
History
Tostadas grew out of the Mexican habit of frying or toasting day-old tortillas so they would not go to waste. Today they are sold everywhere in Mexico, with toppings that change from region to region.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →