Forget what you know about tostada recipes. This twist on a classic pairs the spiciness of jalapeño with the juicy sweetness of grapes and cool crispness of jicama for an old favorite reinvented.
- 8 handmade-style corn tortillas
- Cooking spray as needed
- 1 cup black seedless California grapes, chopped
- 1 cup red seedless California grapes, chopped
- 1 cup chopped jicama (about ½ medium jicama)
- 1 avocado, diced
- ½ cup chopped fresh cilantro
- 1 jalapeño, seeded & finely chopped
- 1 lime, zested and juiced
- ¼ tsp sea salt
- 1 (15-ounce) can vegetarian refried beans, warmed
- Preheat the oven to 400 F. Place the tortillas on a baking sheet and mist them with cooking spray. Bake for 5 minutes, flip and bake an additional 3 to 5 minutes, until crisp.
- In a medium bowl, mix together the grapes, jicama, avocado, cilantro, jalapeño, lime zest and juice, and salt.
- Spread the beans on the tortillas and top them evenly with the salsa mixture.
Nutritional analysis per serving (2 tostadas): Calories 350; Fat 10 g; Saturated Fat 1.5 g; Cholesterol 0 mg; Sodium 630 mg; Carbohydrates 58 g; Fiber 14 g; Sugar 14 g; Protein 10 g
Recipe courtesy of California Table Grape Commission, developed by Dawn Jackson Blatner, RD, CSSD, LDN. Click here to watch her create this delicious dish!
For more Mexican-inspired flavor, search for Healthy Dining menu choices like these at restaurants coast to coast:
Also Check Out:
The Top Choice is… The Kitchari at Annapurna’s World Vegetarian CaféChicken Mango Jicama Salad at Casa Sol y Mar
Located in San DiegoPortabello & Spinach Enchilada at Salsa Brava
Located in Colorado Springs, COOne Classic Steak Taco Plate with Citrus Rice and Black Beans at Rubio’s
Located in AZ, CA, CO, NV, UT