Tostadas are super easy and quick to make, which makes them perfect for a dinner after work. I made mine with some leftover corn tortillas that I fried in some vegetable oil until they were crispy, but store bought ones are great if you have them.
Ingredients:
- Tostada shells
- 1/2 pack soyrizo
- 1 can vegetarian refried beans
- 1 jalepeno (diced)
- 1/2 white onion (diced)
- 2 garlic cloves (diced)
- 1 tablespoon seasoned salt
- 1 teaspoon smoked paprika
- Optional toppings- lettuce, avocado, cheese, sour cream, salsa, lime juice
Directions:
- Heat a non stick pan over medium heat with about a tablespoon of olive oil. Add in the soyrizo and break it apart with a spatula. Cook it over medium heat, flipping occasionally, until it has browned.
- Take the soyrizo out of the pan and let it cool on a plate. In the same pan, add in the onions, jalepeno, and garlic. Cook until the onions have softened.
- Add in the can of refried beans, and thin it out with a little bit of water until you get the consistency you want. Add in the seasoned salt and smoked paprika.
- Cook for about 5 min, stirring occasionally.
- Assemble the tostadas right when you are ready to eat. Start with a thin layer of beans, then soyrizo, then whatever other toppings you choose. I top mine with colby jack cheese, iceburg lettuce, habanero salsa, avocado, and lime juice.
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