Tostada Salad Recipe
Mexican · Main course · 30 min total
A crunchy, fresh, and vibrant Mexican-inspired salad featuring crispy tostada shells topped with seasoned beans, lettuce, tomatoes, cheese, and a zesty lime dressing.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 tostada shells
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt to taste
- 4 cups shredded romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Place tostada shells on a baking sheet and warm for 5 minutes.
- In a small saucepan, combine black beans, cumin, chili powder, and salt. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes. Mash lightly with a fork.
- In a small bowl, whisk together sour cream, lime juice, olive oil, garlic, and 1/4 teaspoon salt to make the dressing.
- In a large bowl, toss romaine lettuce, cherry tomatoes, and cilantro with the dressing.
- Place a tostada shell on each plate. Spread bean mixture evenly over each shell.
- Top with dressed salad mixture and sprinkle with queso fresco. Serve immediately.
Tips
- For a heartier salad, add sliced avocado or grilled chicken.
- Store leftover dressing in the refrigerator for up to 3 days.
- If tostada shells are not available, you can fry corn tortillas until crispy.
AI estimate may be inaccurate · Terms