Secret Recipe Club – Grilled Vegetarian Tostadas
I am so excited for a chance to participate in The Secret Recipe Club!
It is a bit like a game of “Secret Santa.” Each of the participating food bloggers receive a top secret blog assignment. We visit the assigned blog, browse around, and select a recipe to prepare. It was so fun to be introduced to a new blog and I am on pins and needles waiting to see who was assigned “The Daily Dish!”
Huge thanks to The Secret Recipe Club hosts, Amanda – Amanda’s Cookin’, Angela – Big Bear’s Wife, Tami -Tami’s Kitchen Table Talk and Tina – Mom’s Crazy Cooking. More information on the club can be found on the official Facebook and Twitter pages!
For my first assignment as a member of the club, I was given “An Opera Singer in the Kitchen.” A fabulous blog from Noelle in Michigan! She says “I love to sing opera and I love to cook. Join me as I experience a new pregnancy and healthy living through vegan, vegetarian, gluten-free and more recipes!”
Since her recipes are vegetarian/vegan as well as gluten-free, I wanted to select a recipe that fulfills these dietary restrictions while appealing to a wide audience as well. This recipe was perfect! Tostadas are perfect for a quick and easy meal. When prepared with corn tortillas, vegetarian refried beans and your favorite grilled veggies, it just also happens to be vegetarian and gluten-free.
Check out Noelle’s recipe from her website:
10 corn tortillas
1 avocado, sliced
1 pint sliced mushrooms (your choice)
1 zucchini squash, sliced length-wise
2 cups shredded lettuce
1/2 cup chopped red onions
salt and pepper to taste
1 can of vegetarian refried beans
Your choice of picante or tomatillo sauce
Preheat oven to 425 degrees F. Place tortillas on cookie sheet, somewhat overlapping. Process takes 10-15 minutes to toast. Check at mid-point and flip tortillas. Toast tortillas until somewhat golden brown.
Meanwhile, grill zucchini and mushrooms and place in a side dish along with the sliced avocado. Warm to refried beans and place in another bowl. Place the shredded lettuce and red onions with the lime and season with salt and pepper in a third bowl.
Assemble: Take a tortilla and spread a layer of beans, avocado, veggies, salad, and top with sauce. Enjoy!! Serves 2.
When I prepared the recipe I made a few minor adjustments. To make things a bit easier, I started with prepared tostada shells.
Then I spread on the warmed vegetarian refried beans, as the original recipe says.
Next, I piled on the grilled veggies. Noelle calls for mushrooms and zucchini but I decided to go with zucchini, yellow squash, and red peppers since they were already in my fridge!
That’s the best part of this recipe, you can make it your own to suit your taste or what you have on hand.
Then I added the shredded lettuce. I decided not to use the red onions that are called for in the original recipe. (My sister and I were excited to enjoy this dish for lunch, and she isn’t a big fan of red onions.) I am sure they would be great sprinkled on top of the tostada or even grilled along with the other veggies!
Finally, I topped it all off with salsa, avocado slices and a dollop of sour cream. Right before serving I squeezed a lime over the tostada. The recipe is fresh, bright and full of flavor. What a lunch! Packed with fiber and fresh vegetables, you can’t get much better than that!
A huge thanks to Noelle for posting this great recipe! I can’t wait until my next “Secret Recipe Club” assignment!
To see other great recipes from the Secret Recipe Club members, follow the links below!
Around the World, Better Recipes, Celebrations and Parties, Dinner Tonight, Fast and Fabulous, Foodie Events, Fresh and Healthy, On A Budget | Tags: Mexican Dishes, Mexican Recipes, Vegetarian Dinner Recipes, Vegetarian Recipes
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