During a trip to Arizona this month I enjoyed a nice day at a Spa in Scottsdale. For lunch I’ve tried the Tostada item that was feature by their Cafe. This totally inspire me to give it a shot at home.
I think this is a great, easy to make and very well balanced. I’ve adapted the recipe to make it high in fibers, colorful and loaded with proteins.
Cedric’s “Spa” Tostada
Make 2 servings
Ingredients
- 2 whole wheat tortillas
- 1/2 can of black beans
- 1/2 box of mushroms
- 1/2 white onions
- Two handful of peppers (red, yellow, orange or even green!)
- Two handful of sweet corns
- Two handful of shredded mozzarella cheese
- salt & olive oil
Main cookwares and baking utensils
- 1 frying pan
- 1 small bowl
- 1 16 inches pizza pan
Preparation
- Preheat the oven at 325 degrees Fahrenheit
- Open the can of black beans. Remove water from the can.
Cooking the toppings
- In the frying pan, poor some olive oil and warm it up. When the olive oil is hot, add the slices onions, a bit a salf and cook the only slowly, until caramelized.
- Wash the mushrooms and slices them
- Add the mushrooms to the frying plan. Keep cooking everything slowing.
- Reserve the mixture in a small bowl.
Prepping the tostada
- Brush lightly both side of the tostada with olive oil
- Put the tostada at the bottom of the frying pan.
- Add an handful of corn, half the peppers and an handful of cheese.
- Keep on the pan for 2 minutes, then transfer to the pizza pan.
- Repete the steps above to build the second tostada
Cooking the tostada
- Bake for 5 minutes, then turn on the broil of your oven and put the tostada on the upper rack, until cheese is completely melted.
Cedric’s tips
- This recipe work well with frozen toppings, such as corns and peppers.
Serving suggestions
- Tostada go well with a side mixt green salad with a light vinaigrette. Perfect for the summer, isn’t it?
Bon appétit!
Cédric
