Veggie Tacostada
Tools Required: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)
Servings Prep Time
3people 30minutes start to finish
Difficulty Cost
Moderate Inexpensive!
Servings Prep Time
3people 30minutes start to finish
Difficulty Cost
Moderate Inexpensive!
Garnish: (optional)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. While asparagus cooks, grate the cheese and slice the avocado.
  5. 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.)
Assemble:
  1. 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.
  2. 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.