Tostadas Florentinas

Recipe: Tostadas Florentinas 

Author: Allie Riebe, Happiness Team Member

Prep Time: 10 Min

Cook Time: 15 Min

Makes: 6 Tostadas 

Tostadas are so quick, easy, versatile and delicious! The word “Tostada” is Spanish for “toasted” and it is the name of a Mexican dish that is served on a toasted or deep fried corn tortilla.  These tostadas “florentinas” are layered with a black bean mash, guacamole, goat cheese, sauteed spinach, & diced tomatoes. Pile on some red cabbage microgreens and cilantro and you have a quick meal that is as beautiful as it is tasty!! 

 

Ingredients: 

6 Tostada Shells (or regular corn tortillas if you are making your own tostada shell)
4 oz plain goat cheese (Can sub feta, shredded, or cotija cheese)
2 large tomatoes, diced 
10 oz of fresh baby spinach
Freshly prepared guacamole [2 ripe avocados, juice from ½ lime, 1 garlic clove, 1-2 tsp minced red onion. Cilantro and sea salt to taste)  
Bunch of Cilantro
Refreshing Cabbage microgreens (sub your favorite)

Black Bean Mash (You can just sub a can of your favorite refried beans):

1 can of black beans, drained and rinsed
¼ cup of vegetable or olive oil 
1 white onion, chopped
4-6 garlic cloves, minced
½-1 cup of water
½ tsp sea salt
¼ tsp smoked paprika, optional
¼  tsp cumin, optional 
Dash of cayenne pepper, optional

 

Garnish:

Hamama Microgreens (red cabbage and daikon radish are my favorites for this recipe) 
Cilantro
Mexican Hot sauce 

 

Instructions: 

1. Make the Black Bean Mash (Can sub your favorite canned refried beans):

1. Heat oil in a nonstick skillet over medium heat.
2. Add onion and cook until golden, stirring often, about 7 minutes.
3. Stir in garlic and cook for 1 minute.
4. Add beans and mash coarsely with a potato masher, mashing in onion and and garlic at the same time.
5. Thin beans with enough water to give them desired consistency
6. Season with salt and spices.

2. Prepare your tostada shells (You can buy already prepared or bake / fry your own at home)!

• To bake: Preheat oven to 400°F. Spray corn tortillas on both sides with oil based cooking spray. Lay the tortillas in a single layer on top of a greased sheet pan.  Lightly sprinkle salt on the tortillas. Bake them for 5 minutes, then flip them over and bake them for an additional 5-10 minutes, or until the tortillas are crispy.
• To fry: Heat about 1/4 inch of vegetable oil in a medium, deep skillet. Once the oil is hot, place one corn tortilla at a time in the oil and cook, flipping halfway once it’s lightly golden brown. Place the fried tostada on a paper towel to soak up the extra oil. Lightly sprinkle with salt and allow to cool before serving.
• Store-bought Tostada Shells: You can find pre-made tostada shells at most grocery stores. I like to re-toast them at 375°F for about 8 minutes, flipping halfway through, like you would with a hard taco shell.

3. Assemble the tostadas:

• Spread a thin layer of mashed black beans over the tostada shell. Layer on crumbled goat cheese, sauteed spinach, a scoop of guacamole, and diced tomatoes. Garnish with cilantro, microgreens, and hot sauce to taste! 

Tip! Use Elle's Broccamole recipe in place of regular guacamole :D