Carrot Tostadas at Oxomoco

queso fresco

🥗Healthier: feta cheese

💰Cheaper: cotija cheese

Feta provides a similar tangy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt offers creaminess with reduced fat.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds crunch without heat.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are more convenient and budget-friendly.

Preheat oven to 400°F (200°C).

Spread corn tostadas on a baking sheet.

Bake tostadas for 5-7 minutes until crispy.

Peel and grate the carrots into a bowl.

Heat olive oil in a skillet over medium heat.

Add grated carrots, cumin, salt, and pepper to the skillet.

Sauté for 5-6 minutes until carrots are tender.

In a separate bowl, mash avocado with lime juice and salt.

Spread the avocado mixture on each tostada.

Layer sautéed carrots on top of the avocado.

Add black beans, diced jalapeño, and red onion.

Sprinkle with crumbled queso fresco and chopped cilantro.

Drizzle with sour cream before serving.

Cooking Techniques

Spice Level:

Allergens