| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetable | 4 | Servings |
INGREDIENTS
| Corn tortillas | ||
| Suggested toppings; see instructions |
INSTRUCTIONS
Date: Sat, 9 Mar 1996 14:00:59 -0800 (PST) From: Tracey Sconyers <tracey@cse.ucsc.edu> Fatfree tostadas are yummy and easy! Take your favorite brand of corn tortillas, and put them on the rack of a preheated oven, taking care to make sure the edges do not droop over the rack wires too much. Heat at 500 degrees or broil for a few minutes, watching closing and turning a couple of times until the tortillas are crisp and lightly browned. Be careful, since they can go from crisp to burned in 30 seconds or so. Next, just top with all your favorite lowfat toppings. Some of my favorites are: ff refried beans (both pinto and black); fresh salsa; grated non-fat cheese (try the spicy or garden veggie types for a change of pace); lettuce, tomatoes, green onions, and for a suprisingly good alternative- thinly sliced radishes; fatfree sour cream; tvp cooked in burrito filling sauce; shredded "chicken" seitan and green chilis; etc etc. (this list of toppings is very similar to the toppings I use for polenta, too). My son loves these, and swears he can't tell the difference between the toasted tostadas and the store bought ones. I always make the tostada shells fresh, so I don't know how well they keep (I suspect that they'd go stale fast). FATFREE DIGEST V96 #68 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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