Description
This Crispy Southwestern Salad Tostadas recipe combines crunchy baked corn tortillas topped with a refreshing and vibrant salad made from cabbage, beans, jicama, and avocado, all tossed in a zesty cilantro-lime Greek yogurt dressing. Perfect for a quick, flavorful, and nutritious meal with a delightful texture contrast.
Ingredients
Tortillas
- 8 corn tortillas
- Avocado oil spray
- Kosher salt, to taste
Salad
- 3 cups shredded cabbage
- 15 oz can pinto beans, drained and rinsed (or black beans)
- 1 cup diced jicama
- 1 avocado, chopped
- 1/2 cup sliced radishes
- 1/2 cup sliced red onion
- 1/3 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- 1/3 cup pepitas
- Kosher salt and black pepper, to taste
Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 1 tablespoon minced jalapeño
- 1 garlic clove, minced
- 1/4 teaspoon cumin
- Kosher salt and pepper, to taste
For Serving
- Lime wedges
Instructions
- Preheat and prepare tortillas: Preheat your oven to 425 degrees F. Spray both sides of each corn tortilla generously with avocado oil spray, then season with kosher salt to taste. Place them in a single layer on a large baking sheet.
- Bake tortillas until crispy: Bake the tortillas in the preheated oven for 6 minutes. Flip each tortilla and bake for an additional 3 to 5 minutes until they become golden and crispy. Remove from oven and set aside.
- Make the salad: In a large bowl, combine shredded cabbage, drained and rinsed pinto beans, diced jicama, chopped avocado, sliced radishes, sliced red onion, chopped cilantro, crumbled cotija cheese, and pepitas. Season with kosher salt and black pepper to taste and gently toss to combine all the ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together plain Greek yogurt, lime juice, chopped cilantro, minced jalapeño, minced garlic, ground cumin, and a pinch of kosher salt and pepper until smooth and well blended.
- Toss salad with dressing: Pour the prepared cilantro-lime yogurt dressing over the salad mixture. Toss gently until the salad is coated evenly with the dressing.
- Assemble tostadas: Spoon the dressed salad generously onto each crispy tortilla base.
- Serve: Serve the salad tostadas immediately, garnished with lime wedges for squeezing over the top. Enjoy this vibrant and crunchy southwestern dish fresh!
Notes
- To keep the tortillas crispy, do not store assembled tostadas; assemble just before serving.
- You can substitute cotija cheese with feta or queso fresco if preferred.
- For extra heat, add more minced jalapeño or a sprinkle of chili powder to the dressing.
- Black beans can be used instead of pinto beans based on availability.
- Jicama adds crunch and subtle sweetness; avoid substituting with less crisp vegetables.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Lunch, Dinner, Salad
- Method: Baking
- Cuisine: Southwestern
