Rating: 4 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 15 Ratings

Everyone at your dinner table will love these easy vegetarian tostadas. Ready in just 30 minutes and full of fresh ingredients, you'll definitely want to add this tostada recipe to your weekly meal plan.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
Servings:
4
Yield:
8 tostadas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a covered large saucepan steam cauliflower, covered, in a steamer basket over a small amount of boiling water 4 minutes or until fork-tender. Transfer cauliflower to a food processor. Add Mexican Crema, 1 Tbsp. of the oil, 1/2 tsp. of the salt, and the chipotle pepper. Cover and process until smooth.

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  • In covered saucepan steam asparagus and corn in basket over boiling water 5 to 7 minutes or until tender; drain and return to saucepan. Add tomatoes and remaining 1 Tbsp. oil and 1/2 tsp. salt; toss to coat.

  • Spread tostada shells with cauliflower mixture and top with asparagus mixture. Sprinkle with queso blanco.

Nutrition Facts

290 calories; fat 17g; cholesterol 15mg; saturated fat 10g; carbohydrates 31g; mono fat 3g; poly fat 3g; insoluble fiber 5g; sugars 5g; protein 6g; vitamin a 812.5IU; vitamin c 84.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.4mg; folate 71.1mcg; vitamin b12 0.2mcg; sodium 858mg; potassium 490mg; calcium 103mg; iron 1.7mg.
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