I’ve said it once, and I’ll say it again, I love Mexican-inspired dishes. I will also add that “vegetarian” gets a bad rap in the South sometimes. When people think “vegetarian” they think “not hearty enough” or “not delicious enough” or “weird ingredients.” These Vegetable and Bean Tostadas are anything but “not hearty,” “not delicious,” and “weird.” In fact, they fill you up, taste oh-so-delicious and there’s not one weird ingredient involved.
Fresh ingredients taste amazing. Above we’ve got home-grown green bell peppers and jalapeno! Love our garden. I’m going to be sad when garden season is over.
I used pre-made corn tostadas. I had some in the pantry and I wasn’t about to let them go to waste.
I followed the recipe pretty exact. It took my bean mixture a little longer than 5 minutes to thicken up. No biggie. Patience, folks.
The spread. I’m fairly certain the slaw was one of my favorite parts of this meal. I think Maggie and Brad would agree. It had such bright and vibrant flavors. I did use greek yogurt instead of sour cream.
Simply layer all the components on a tostada and dig in!
Tostada, beans and cheese…but don’t stop there.
The veggies…but there’s still more.
There’s crunch, heat, cool and creamy in each and every bite!