Quick and easy way to turn your salad into tostadas.
Our friend Jeannette, @sweatysweetpotato, created this easy hack for the Elote Corn and Bean Salad. Salad to tostadas... ta-da!
Ingredients:
1 Elote Corn and Bean Salad
6 corn tortillas
1 avocado
fresh cilantro, for garnish
avocado oil
Instructions:
Preheat oven to 400ºF
Layout 6 corn tortillas on a baking sheet and spray with avocado oil on both sides. Bake them for 5 min, flip, and bake for another 4-6 minutes until golden and crispy.
While the shells are baking, make your avocado mash with 1 avocado and a spoonful of the jalapeño ranch salad dressing.
Cut up the tomatoes in the salad into quarters.
When the shells are crispy, remove them from the oven and plate by spreading some avocado mash onto each tostada shell. Next, spoon the salad on top, add some fresh cilantro, and enjoy!
Quick and easy way to turn your salad into tostadas.
Our friend Jeannette, @sweatysweetpotato, created this easy hack for the Elote Corn and Bean Salad. Salad to tostadas... ta-da!
Ingredients:
1 Elote Corn and Bean Salad
6 corn tortillas
1 avocado
fresh cilantro, for garnish
avocado oil
Instructions:
Preheat oven to 400ºF
Layout 6 corn tortillas on a baking sheet and spray with avocado oil on both sides. Bake them for 5 min, flip, and bake for another 4-6 minutes until golden and crispy.
While the shells are baking, make your avocado mash with 1 avocado and a spoonful of the jalapeño ranch salad dressing.
Cut up the tomatoes in the salad into quarters.
When the shells are crispy, remove them from the oven and plate by spreading some avocado mash onto each tostada shell. Next, spoon the salad on top, add some fresh cilantro, and enjoy!
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