• 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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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; 17 g total fat; 10 g saturated fat; 3 g polyunsaturated fat; 3 g monounsaturated fat; 15 mg cholesterol; 858 mg sodium. 490 mg potassium; 31 g carbohydrates; 5 g fiber; 5 g sugar; 6 g protein; 0 g trans fatty acid; 813 IU vitamin a; 85 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 71 mcg folate; 0 mcg vitamin b12; 103 mg calcium; 2 mg iron;

Reviews

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