Mini Tostada Salads

Travis and I love Mexican food. A Mexican dish of some sort makes a weekly appearance on our menu. And when we want to get out of the enchilada rut that we sometimes find ourselves in and spice things up a little, we make a salad like this one.

These adorable little tostadas are fresh and delicious. They're also incredibly versatile, making them easy enough for a quick weeknight meal, yet fancy enough for a party or dinner with friends. We can't get enough of the crispiness of the tortilla, freshness of the lettuce and peppers, and sweetness of the mango and vinaigrette. Plus, they're pretty fun to eat too!


 

 

Mini Tostada Salads

Slightly adapted from Savoring the Seasons with Our Best Bites

Makes 6-8 mini salads

6-8 small flour tortillas

2 cups shredded romaine lettuce

1 tomato, diced

1/4 cup frozen corn, thawed

1/4 cup canned black beans, drained and rinsed

2 Tbsp sliced green onions

2 Tbsp chopped cilantro

1/2-1 avocado, diced

1/2 cup (or more) mango, diced

 

For the vinaigrette:

3 Tbsp white wine vinegar

2 Tbsp canola oil

2 tsp honey (or agave nec

1/8 tsp salt

2-3 cracks of black pepper

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

Dash of hot sauce

 

Preheat oven to 400. Warm tortillas in microwave for 20-30 seconds until soft and pliable (this is an important step, as it will be difficult to press your tortillas into a muffin tin if you don't). Quickly press each tortilla into the well of a muffin tin or jumbo muffin tin (the jumbo will be easier), carefully overlapping the sides if necessary and making the bottom as flat as possible. Bake 10-15 minutes, until edges are golden brown. 
 

While tortillas are baking, combine lettuce, tomato, corn, beans, green onions, cilantro, avocado, and mango. Set aside.

For the vinaigrette: Place all ingredients in a jar with a tight-fitting lid and shake vigorously for 1 minute. Dressing can be prepared up to several days in advance and stored in the refrigerator. 

When tortillas are done, remove from muffin tin and set on a wire rack to cool. Once cooled completely (it will only take a few minutes), toss salad and desired amount of dressing together (start with 1/4 of the dressing and add more to taste) and fill each tortilla cup. Then dig in!