Chorizo Tostadas
Make your own tostadas at home with this simple recipe! (I learned how to make these as part of a Yelp Elite virtual event!)
Servings: 6 people
Calories: 395kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 9 oz fresh chorizo*
- 6 8" corn tortillas
- 16 oz can refried beans
- 1/2 cup monterey jack cheese shredded**
- 4 oz spinach mixed with drizzle of lemon juice
- 1/4 cup fresh cilantro diced
- 4 small radishes thinly sliced
- 1/4 cup guacamole salsa***
- 1/4 cup sour cream mixed with ~2 tbsp water****
Instructions
- Preheat oven to 400 F.
- Heat 1 tbsp EVOO in a large skillet over medium heat, then add chorizo and cook until browned (~4 min). Remove chorizo and transfer all but 1 tbsp of the drippings into a bowl.
- Divide tortillas across 2 baking sheets and brush each with the chorizo-EVOO mixture. Bake until tortillas are crisp and lightly golden (~5 minutes).
- Heat skillet with remaining 1 tbsp of the drippings over medium heat, then add the refried beans and cook until warm/spreadable (~3 min). Spread the beans over the tortillas top with chorizo + shredded cheese.
- Place back into the oven until the cheese melts (~5 min).
- Remove from oven and top with spinach, cilantro and radishes, then drizzle with guacamole salsa + sour cream.
Notes
- *We used beef, but you can go for plant-based for a vegetarian option!
- **You can use other types of cheese too (e.g. mozzarella, cheddar), but try to opt for actually grating it vs getting the already-shredded variety, since that contains ingredients/preservatives that make it harder for it to melt!
- ***The original plan was to use fresh/thinly sliced avocado, but there weren't any ripe ones at the grocery store, so we improvised!
- ****You don't have to do this, but this helps to make it drizzle-able, vs having just a glop on top.