Veggie Tostadas

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It blows my mind that Elara has food preferences now! Recently she’s been on a Mexican kick after a very long Italian food phase. I work in the Mission district on Wednesdays, so I stopped by one of the many Latin grocery stores there and picked up some ingredients to make veggie tostadas! They were a complete win, Elara housed a whole tostada by herself. In between every bite, she would stop and tell me “mmmmm GOOOOOODDDD”, as did my husband. ?

This week I received tomatillos in my Imperfect Produce box so I decided to make an easy roasted tomatillo and avocado salsa! It’s like a cross between an avocado crema and salsa verde! Creamy, spicy and garlic-y goodness! The recipe is enough for 1 pint of salsa (trust me you’ll be happy there are leftovers!). You can top tacos, nachos, and basically anything with the salsa! Or you can be like Elara and just dip your whole hand in it and slowly lick it all off. Whatever floats your boat. I don’t judge.

I always go overboard with curtido whenever I hit up the pupuseria! Curtido is a super simple Salvadorean cabbage slaw that is crunchy, tart, and spicy! It’s usually fermented, but the version I used is unfermented. It’s usually served with pupusas (my favorite!). I thought it would go cut through the rich avocado salsa and sour cream and give you a nice crunch!

I also used my lazy day refried beans recipe, which basically consists of canned beans and taco seasoning. Pretty simple, but there is so much going on with the salsa and cabbage slaw (curtido) that it’s an easy way cut out some cooking time! I also used storebought tostadas.

This recipe is so simple but the flavors are super impactful! P.S If you don’t have time to roast your tomatillos, just throw all the salsa ingredients into a blender and you’ll have a quick salsa verde! (this will shave off 20 minutes from your cook time!). Also if you end up making this dish, make sure to tag me on Instagram at @milkandcardamom! I love seeing your re-creations!

Veggie Tostadas

Total Time: 40 minutes
Yield: 3-4 servings 1x

Print Recipe

Instructions

Roasted Tomatillo and Avocado Salsa

Preheat oven to 450°F.
Remove the paper-y skin off the tomatillos and cut in half. Add tomatillo and garlic cloves (with the skin on) to a baking pan and drizzle on olive oil. Toss well and place tomatillos cut-side. Roast for 20 minutes.
Remove the garlic clove from the skin and add to a blender. Add tomatillos and all the juices from the baking pan. Add avocado, scallions, jalapeno, red onion, cilantro, lime juice, and salt and pepper to taste. Pulse until you have a smooth salsa. Pour into a container and refrigerate until ready to use!

Curtido

Add cabbage, onion and carrot to a small bowl.
Add vinegar, salt and sugar to a small saucepan. Stir over medium heat until all the salt and sugar has dissolved.
Pour the brine over the cabbage slaw and mix well. Refrigerate until ready to use!

Veggie Tostada

Pre-heat oven to 350°F.
Add kidney beans and 1/4 cup of water to a saucepan. Heat over medium heat for 2-3 minutes. Add taco seasoning and use a potato masher to mash the beans. Heat for another 2-3 minutes.
Spread 1 1/2 tablespoons of the beans onto each tostada and place on a baking sheet. Top with shredded cheese. Bake the tostadas for 5 minutes, or until the cheese has melted.
Top each tostada with curtido, diced tomato, crumbled cotija cheese, a dollop of sour cream, roasted tomatillo and avocado salsa and cilantro. Serve immediately! Enjoy!