Is it a taco or tostada? A tostada is made on a flat, crispy corn tortilla topped with refried beans, lettuce, tomatoes and cheese. However, we made this version on a soft corn tortilla (choose organic if you can). We topped our creation with crisp-tender asparagus and called it a “tacostada.” Just fold in half and eat it like a soft taco. (Warning: It can be messy, so we do not recommend serving this on a first date!)
You can buy low fat or fat-free organic refried beans at most grocery stores now, and sometimes they’re even cheaper than regular ones. Read the labels and the prices! Or, see our recipe for Refrito (Refried) Beans.
We’ve rated this recipe difficulty as Moderate just because of the steps and amount of dirty dishes, but these are actually very easy to make (and they are delicious!). Give them a try!
| Prep Time | |
| 30 minutes start to finish |
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Moderate
Inexpensive!
Serves:3people
Serving Size:3 tacostadas
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A cross between a soft taco and a crispy tostada, our new "tacostada" is packed with veggies and flavor. Assign the job of washing dishes to someone else while you prepare this easy but somewhat messy Mexican meal.
Tools:knife and cutting board, medium bowl, grater, small (1 to 2-quart) saucepan, steamer, optional large bowl (for iced water), microwave or skillet (for heating tortillas)
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- 1 (15-ounce) can refried beans (black or pinto)
- 2 cups arugula or other salad greens, lightly packed
- 1 cup tomatoes chopped
- 1/4 cup cilantro lightly packed
- 2 green onions
- 1 bunch asparagus
- 1 cup grate Monterey Jack cheese
- 1 avocado
- 9 corn tortillas
- hot pepper sauce (like Tabasco)
- 1 lime
- Heat the refried beans in a small saucepan over low heat, stirring frequently. Add a little water if too dry. When warm, remove from heat and cover to keep warm.
- Chop salad greens into smaller bite-size pieces to yield about 1 cup. Place in a medium bowl. Chop the tomatoes and cilantro and thinly slice green onions, using both green and white parts. Add to lettuce and toss to combine well.
- Cut off the lighter bottom part of the asparagus spears (usually 1/3 to 1/2 of the spear). Fill a large saucepan with about 1/2 inch of water and place a steamer insert (or colander) into the pan. Place asparagus in the steamer insert then cover and bring water to a boil. Cook 1-2 minutes, until crisp-tender. (If desired, transfer steamed asparagus to a bowl with iced water. This stops the cooking process, but your asparagus will be cold.
- While asparagus cooks, grate the cheese and slice the avocado.
- Warm up the tortillas by wrapping in a damp kitchen or paper towel and microwave for 15 seconds. Turn over and heat another 10-15 seconds, or until hot. (Or heat one at a time in a lightly oiled skillet over medium heat for about 10 seconds each side.)
- Place a warm tortilla on a plate. Spread about 3-4 tablespoons refried beans evenly over the tortilla. Sprinkle a little grated cheese on top of beans, then add some of the salad mixture. Lay 2-3 asparagus spears over the salad, then 2 slices of avocado.
- To eat, add a few dashes of hot sauce and a squeeze of lime, if desired. Fold in half and eat like a soft taco, or cut with a fork.
SERVING SUGGESTION:
Top with a dollop of sour cream or Greek yogurt, if desired.
VARIATIONS:
- Use 1 cup steamed green beans in place of asparagus.
- Eliminate steamed vegetables altogether.
- Serve with Rebecca’s Guacamole instead of avocado slices.
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