Vegan Tostadas

Instructions

1. Step 1

   On the cutting board, use the chef's knife to dice the tomato, thinly slice the red onion, slice the avocado, finely chop the cilantro, and cut the lime into wedges. Combine the lettuce, tomato, red onion, avocado, cilantro, and salt in the mixing bowl, keeping the avocado slices as intact as possible.

   Ingredients used: 2.0 piece Avocado, 15.0 gr Cilantro, 120.0 gr Lettuce, 60.0 gr Red Onion, 3.0 gr Salt, 250.0 gr Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Put the refried bean in the saucepan and warm over medium heat for 5 minutes, stirring with the spatula until hot and spreadable. Keep warm over low heat until assembly.

   Timer: 5 min (scalable)

   Ingredients used: 480.0 gr Refried Bean

   Cookware: saucepan — medium heat, Slotted spatula

3. Step 3

   Heat the vegetable oil in the skillet over medium-high heat, then fry the corn tortilla in 2 batches of 4 for 1 minute per side, until deep golden and crisp. Lift them out with the slotted spatula onto the paper towel-lined tray, then let the oil cool in the skillet before discarding it.

   Timer: 8 min (scalable)

   Ingredients used: 8.0 piece Corn Tortilla, 240.0 ml Vegetable Oil

   Cookware: Paper towel lined tray, skillet — medium-high heat, Slotted spatula

4. Step 4

   On the paper towel-lined tray, use the spatula to spread 60.0 gr of warm refried bean over each crisp corn tortilla. Divide the vegetable and avocado topping evenly among the 8 tostadas, squeeze the lime wedges over them, and serve immediately while the tortillas are crisp.

   Ingredients used: 1.0 piece Lime

   Cookware: mixing bowl, Paper towel lined tray, saucepan — low heat, Slotted spatula