These simple, vegetarian and gluten-free tostadas are topped with a spicy black bean puree and piled high with Mexican street corn flavored with sour cream, chili, lime, garlic, and plenty of feta and chopped fresh cilantro.
Hoy cenamos quesadillas! Para prepararlas vamos a utilizar bacon, pollo, aguacate y queso cheddar nada más, y para que no estén tan grasientas, el bacon lo vamos a tostar al horno para que quede más crujiente y sin nada de aceite
How To Make Hard Taco Shells In Your Oven For "Baked Tacos"
There must be a lot of seven-layer dip fans because these Seven-Layer Tostadas have been a hit with everyone who's tried it. This would be perfect for Cinco de Mayo, or any time you want a quick and easy vegetarian meal. I use low-carb tortillas that are crisped in the toaster oven, but if you don't care about that using pre-cooked corn tortillas for the base would make it even faster to get on the table. [from Kalyn's Kitchen.com]
Stuffed Tortilla Cups 1. Cut out circles from the tortilla - 2. Insert the circles into a greased muffin pan (forms the cup shape here) - 3. Fill with desired ingredients (can include: baked beans, tomatoes, avocados, lettuce, olives, salsa, ground meat, ect) - 4. Top with cheese and bake in a preheated oven set to 350 F until the cheese is melted and top with a dollop of sour cream, Enjoy!