Description
Potato Tostadas or “tostadas de papa” is the best budget-friendly meal that is sure to impress your tastebuds while keeping your meal plant-based and balanced. Creamy Mexican-style potato spread on top of a crunchy tostada topped with fresh and flavorful vegetables, beans, and salsa.
Ingredients
Units
Scale
- 3 potatoes of choice
- 10–12 tostadas
- 1/2 onion, diced
- 2 jalapeños, diced
- 1/2 cup vegetable broth
- 2 tomatoes, diced
- 1 can of black beans
- 1 can corn
- 1/2 tsp cumin powder
- 1 tbsp chili powder (optional)
- Salt and pepper to taste
Toppings:
- Cilantro
- Avocado
- Salsa
- Diced tomato
Instructions
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Dice into large quarters and boil potatoes on low until soft (15-25 minutes).
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While potatoes are boiling dice onion, tomato, jalapeños, open cans, drain and rinse with fresh water to set aside.
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Check potatoes with a toothpick to see if they are soft. Once the potatoes are done cooking let them cool off and then take off the skins and mash.
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Turn the pan on medium heat and add 1-2 tbsp of oil or a splash of vegetable broth. Add your diced onion, tomato and jalapeño. Sauté for 5 minutes.
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Add vegetable broth to the veggies in your pan and add mashed potatoes, cumin, chili powder, salt, and pepper.
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Mix well and add more vegetable broth if needed to achieve desired texture. Play with the spices as well to see what you like.
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Spread about 2-3 tbsp of mashed potato mix to your tostada and top with black beans, shredded cabbage, corn, avocado, cilantro, fresh jalapeños, salsa and whatever else you’d like to add!
Notes
*If there are leftovers, store the prepared potato mash in an airtight container and refrigerate for up to 5 days.
*Store tostadas separately in a plastic Ziploc bag or an airtight container.
- Prep Time: 15
- Cook Time: 30
- Category: Mains
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 12 servings
