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Crispy Southwestern Salad Tostadas
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 Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
423 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the tostadas:
- 8 corn tortillas
- Avocado oil spray
- kosher salt to taste
For the salad:
- 3 cups cabbage shredded
- 15 oz pinto beans drained and rinsed (or black beans, canned
- 1 cup jicama diced
- 1 avocado chopped
- 1/2 cup radish sliced
- 1/2 cup red onion sliced
- 1/3 cup cilantro chopped
- 1/2 cotija cheese crumbled
- 1/3 cup Pepitas
- black pepper to taste, Kosher salt
- salt to taste, Kosher salt
- lime for serving, wedges
For the dressing:
- 1/2 cup yogurt plain, Greek
- 2 tablespoons lime juice
- 2 tablespoons cilantro chopped
- 1 tablespoon jalapeño minced
- 1 garlic minced, clove
- 1/4 teaspoon cumin
- kosher salt to taste
- black 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!
Cup of Yum
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.
- 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 Information
Calories
423kcal
(21%)
Carbohydrates
64g
(21%)
Protein
19g
(38%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Cholesterol
1mg
(0%)
Sodium
56mg
(2%)
Potassium
1076mg
(23%)
Fiber
20g
(80%)
Sugar
5g
(10%)
Vitamin A
245IU
(5%)
Vitamin C
37mg
(41%)
Calcium
161mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 56mg | 2% |
| Potassium | 1076mg | 23% |
| Fiber | 20g | 80% |
| Sugar | 5g | 10% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 37mg | 41% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.