Hey guys! I have a delicious recipe for you today – TOSTADAS!
Let’s talk about tostadas. They are amazing. It is basically an open faced hard shell taco.
What’s the best part of hardshell tacos? The crunch. You can’t argue that.
What’s the draw back to hardshell tacos? The fact that the entire taco can crack and then you have a crumbling mess in your hands, it’s all over your face and your dinner date is just shamefully shaking their head at you.
Tostadas to the rescue!
In all seriousness, these are two great spreads for your next tostadas dinner and I have some of my kitchen essential you can shop. Tell me what you think in the comments!
INGREDIENTS + DIRECTIONS
- Tostadas
- Feta or cotija cheese
- Spanish rice – i like to serve this as a side, super easy on the stovetop
AVOCADO SPREAD
- 2 avocados
- 1 can of chickpeas
- 2 large cloves of garlic
- 20 sprigs of cilantro
- Juice 1 lime
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 2 Tablespoon of olive oil
- optional to add jalapeño if you like an extra kick!
This is possibly the easiest step. Toss everything, at once, into a blender or food processor and mix until smooth. If yours is too thick add water by the tablespoon to find your preferred consistency. This keeps really well in the fridge for a few days. We often eat left overs with chips the next day or on other dishes like breakfast burritos and southwest tortilla soup.
SWEET POTATO SPREAD
- 1 c white onion diced
- 3 cloves of garlic
- 3 c sweet potato diced
- 2 c diced tomatoes
- 2 c salsa
- 1 jalapeño
- 6 oz cream cheese
- 1 can of black beans (drained)
- 1 Tablespoon olive oil
I took this recipe from an enchilada recipe that I love (thanks Libby!). I added some jalapeño to kick it up a notch, lowered the cream cheese and added an extra simmer to let it thicken up into a better spread.
Start by sautéing the onion and garlic in olive oil for 3-5 minutes on medium heat. Add the sweet potato, tomatoes, salsa and jalapeño and bring it to a boil. Then lower it to a simmer and cover for about 40 minutes. Mash everything until smooth (relatively) and then add cream cheese and black beans. Stir and simmer for 10-15 minutes to thicken.
PICO DE GALLO
- 4 medium tomatoes diced
- 1 small red onion diced
- 1 cucumber diced (optional, but highly recommend)
- 15 sprigs of cilantro chopped
- Juice of 1 lime
- Sea salt to taste
Dice everything up and toss it together. This gets better with time. Pop it in the refrigerator and let the flavors mingle before eating.
SHOP MY KITCHEN ESSENTIALS
Here are some of my favorite kitchen items and exactly what I used to set-up my pictures. Thank goodness for Crate and Barrel! I do earn a commission on some of these links, but there is no charge to you. Your support is appreciated!
METAL PLATTER | RAMEKIN | TOBEN PLATE | WOOD CUTTING BOARD | NINJA BLENDER | SHUN KNIFE
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