Saturday, August 19, 2017
Mexican Food Doesn't Mean 2000 calories
Still, I wanted that taste and that crunch.
So I made homemade tostadas.
Rather than buy Tostada shells I just used corn tortillas and lightly sauteed them in a little hot oil, just until crisp, then patted dry to remove most of the grease. They were topped with some fat-free beans ( pinto's smashed with a little cooking water and a dash of oregano), lettuce, a few strips of leftover chipotle seasoned pot roast from a previous meal (omit for veggie version or replace with Setain) a TINY sprinkle of cheddar, fat-free sour cream, mild salsa, a splash of hot sauce, and a few slices of avocado I served it on a colorful salad plate to give it the appearance of being a larger serving than it was, a great trick I use all the time.
Yummy - and I didn't even miss the chips