Mexican Tostadas | Salvadoran Enchiladas

refried beans

🥗Healthier: black bean puree

💰Cheaper: canned beans

Black bean puree is lower in fat and still offers protein.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cooked chicken

🥗Healthier: grilled tofu

💰Cheaper: canned tuna

Grilled tofu is a plant-based option, while canned tuna is economical.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

Chop 1/2 an onion

Chop 1 medium tomato

Chop 1/2 small green pepper

Heat skillet with a medium-high fire

Add 1 Tbsp. of oil to the pan

Add the chopped tomato, onion and green pepper and add 1/2 tsp of salt

Reduce the heat to low and cover. Check back in 4-5min, stir and check the tomatoes. If all that remains is the skin then we are ready for the next step.

Add the 1 pound of ground beef

Add 1 tsp of Salt, 1/2 tsp of Garlic Powder, 1 tsp of Chipotle Powder, 1 tsp of Worcestershire Sauce, Pepper to taste or around 1/4 tsp and 3/4 small can of Tomato Paste

Mix well while breaking down the meat. I like to do a chopping motion with the spoon to avoid having big chunks of meat. Once it’s broken down enough cover and set the flame to low. After 5min check and stir then again around 10min.

After 10-12 minutes, check again and taste. Adjust for salt and seasoning.

Using a sauce pan boil enough water to cover eggs 3/4 of the way

With a ladle or spoon add two eggs and cover

Remove from sauce pan after 12 minutes

Add to a bowl of cold water and peel

Once peeled, cut the eggs into thin slices

Cut the lettuce into thin strands. Not too long and not too short. If they are too long they will be difficult to eat and if they are too small they will fall off easily. Set aside

Dice two tomatoes into squares and set aside

Cut two Hass Avocados in half and scoop out the interior

Mash them lightly enough for some texture to remain

Add salt and squeeze half of a lime. Mix lightly

Grate your favorite dry cheese. I like Parmigiano-Reggiano as it gives that saltiness along with the flavor

Heat a skillet with a medium flame and add a generous amount of oil to cover the bottom of the skillet

Add a tortilla using tongs and let it fry for 12 seconds. Flip it and keep some light pressure in the center of the tortilla. This is to avoid it puffing up so the tortilla can remain flat

Once it’s lightly browned on one side, repeat on the other

Don’t over fry or under fry the tortilla. The center should feel crispy and not squishy. The outer edges should be a golden brown and not any darker

I made around 8 tortillas and placed them in a paper towel lined bowl to catch the oil dripping. I had them standing as well not stacked on top of each other

Group your toppings and grab a fried tortilla

For the first layer add around 1 massive teaspoon (around 1 Tbsp) of the refried beans and spread it enough to cover the tortilla

Next, a very generous tablespoon of the ground beef. Spread it evenly

Next, a generous teaspoon of mashed avocado

Add the shredded lettuce on top

Add 1-2 slices of the hard boiled egg

A teaspoon or two of diced tomatoes

Finally, top with a generous amount of shredded/crumbled cheese. That’s it! Feel free to assemble it any way you like, have fun with it and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens