Crispy Southwestern Salad Tostadas

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Recipe from Two Peas and Their Pod

Crispy baked corn tortillas topped with a fresh, vibrant Southwestern salad, creamy cilantro-lime dressing, and a blend of avocado, beans, and crunchy veggies. A quick, customizable, and satisfying vegetarian meal!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: avocado, beans, cabbage, cilantro, Greek yogurt, tostadas

Servings:

Calories: 423kcal

Ingredients

For the tostadas:

8 corn tortillas
Avocado oil spray
Kosher salt, to taste

For the salad:

3 cups shredded cabbage
15 oz can pinto beans, drained and rinsed (or black beans)
1 cup diced jicama
1 avocado, chopped
1/2 cup sliced radishes
1/2 cup sliced red onion
1/3 cup chopped cilantro
1/2 crumbled cotija cheese
1/3 cup pepitas
Kosher salt and black pepper, to taste
Lime wedges, for serving

For the dressing:

1/2 cup plain Greek yogurt
2 tablespoons lime juice
2 tablespoons chopped cilantro
1 tablespoon minced jalapeño
1 garlic clove, minced
1/4 teaspoon cumin
Kosher salt and pepper, to taste

Instructions

Preheat the oven to 425 degrees F. Spray both side of each tortilla generously with oil, season with salt, and arrange in a single layer on a large baking sheet. Bake for 6 minutes, then flip and bake for 3 to 5 more minutes, until the tortillas are crispy.
In a large bowl, combine the cabbage, beans, jicama, avocado, radishes, onion, cilantro, cotija cheese, pepitas, salt, and pepper.
In a small bowl, whisk together the Greek yogurt, lime juice, cilantro, jalapeño, garlic, cumin, salt, and pepper.
Pour the dressing over the salad and toss until well combined.
Top each tortilla with the salad. Serve with lime wedges. Enjoy!

Notes

How to Store: To store leftovers, keep the baked tostadas and salad separate. Store the crispy tortillas in an airtight container at room temperature for up to 3 days. The salad, dressed with the cilantro-lime dressing, should be stored in an airtight container in the fridge for up to 2 days. If you plan to meal prep, store the dressing separately and toss it with the salad just before serving to keep the tostadas crisp.

Nutrition