All-Star Tostadas
on Jun 03, 2024, Updated Sep 10, 2024
These All-Star Tostadas are loaded with a flavorful, veggie-packed filling that will make your taste buds sing! Perfect for a quick and healthy meal, they’re versatile and can be topped with your favorite fixings.
Why I Love This Recipe
Hey there, wonderful foodies! It’s Chef AJ, your Queen of Quick and Easy, here to share my All-Star Tostadas recipe with you. When I’m not creating oil-free, refined sugar-free, and salt-free dishes, I’m busy chatting with amazing plant-based experts for my YouTube show. With my jam-packed schedule, I need recipes that are not only nutritious but also fast and easy to whip up. These tostadas come together in no time and are bursting with flavor, thanks to a hearty, chorizo-like filling made from wholesome ingredients.
This recipe isn’t just about the tostadas; it’s about the amazing filling that can be used in so many ways. The combination of caramelized onions, mushrooms, and riced cauliflower creates a savory base, while fire-roasted tomatoes and spices bring a smoky, spicy kick. Whether you’re a seasoned plant-based eater or new to this lifestyle, these tostadas are sure to become a favorite. Top them with your choice of garnishes for a meal that’s as fun to make as it is to eat!
Key Ingredients
- Chopped Onions: Caramelized to bring out their natural sweetness, adding depth and flavor to the filling. Onions are also rich in antioxidants and have anti-inflammatory properties.
- Mushrooms: Provide a meaty texture and umami flavor, making the filling hearty and satisfying. Mushrooms are a great source of B vitamins, selenium, and potassium, supporting overall health and immune function.
- Riced Cauliflower: Adds bulk and nutrition, absorbing the flavors of the spices and tomatoes. Cauliflower is high in fiber and vitamins C and K, promoting digestive health and supporting the immune system.
- Salt-Free Fire Roasted Tomatoes: These add a smoky, tangy flavor that perfectly complements the spices. Tomatoes are packed with lycopene, a powerful antioxidant that has been linked to many health benefits, including reduced risk of heart disease and cancer.
The Process
To start, sauté the chopped onions in a large sauté pan with water until they are translucent and slightly browned. Take your time with this step, as caramelizing the onions brings out their natural sweetness. If the onions get dry and start to stick, add water one tablespoon at a time.
Next, add the garlic and mushrooms to the pan, cooking until they become limp, nicely browned, and all the water has evaporated, stirring frequently to ensure even cooking. Once the onions, garlic, and mushrooms are ready, stir in the riced cauliflower, fire-roasted tomatoes, tomato paste, and all the spices, including salt-free chili powder, smoked paprika, ground cumin, oregano, chipotle powder, and crushed red pepper flakes.
Bring the mixture to a boil, then reduce the heat and let it simmer over medium heat for 10-15 minutes, or until the cauliflower is soft and the flavors have melded together. While the filling is cooking, prepare your oil-free tostada shells.
Once the filling is ready, top each tostada shell with a generous portion of the filling and add your favorite toppings such as pico de gallo, jalapeños, plant-based sour cream, Mexican slaw, scallions, and black olives. Serve immediately and enjoy!
Chef’s Tips
- Prepare oil-free tostadas ahead of time for this recipe.
- Save time by buying sliced mushrooms.
- Riced cauliflower is available in the refrigerated produce or freezer sections of most grocery stores. If you can’t find it, make your own by using a food processor fitted with the shredding blade.
- Salt-free chili powder can be found at Whole Foods. Their brand contains no salt or pepper and it is not too spicy.
- Customize your tostadas with pico de gallo, jalapeños, plant-based sour cream, Mexican slaw, scallions, and black olives.
How to Store All-Star Tostadas
Store any leftover filling in an airtight container in the refrigerator for up to 4 days. This filling also freezes well, so you can make a big batch and enjoy it whenever you want a quick and delicious meal.
Frequently Asked Questions
Stored in an airtight container, the filling will stay fresh for up to 4 days.
Absolutely! Feel free to add your favorite veggies or whatever you have on hand.
Get creative! Try avocado slices, shredded lettuce, salsa, or even a squeeze of lime.
Serving Suggestion
These All-Star Tostadas are perfect for tostadas, tacos, burritos, or nachos. You can also use it in salads or southwest-style bowls, or as a delicious topping for baked potatoes. Serve them with a side of guacamole, a fresh salad, or some roasted veggies.
Summary
All-Star Tostadas are quick, easy, and packed with flavor, making them a fantastic meal for any night of the week. With a versatile, chorizo-like filling made from wholesome ingredients, these tostadas are both nutritious and delicious. Top them with your favorite garnishes for a customizable meal.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
All-Star Tostadas
Ingredients
- 10 ounces chopped onions, about 3 cups
- 10 ounces mushrooms, about 5 cups, sliced or chopped
- 16 ounces riced cauliflower
- 6 garlic cloves, minced or pressed in a garlic press
- 2 14.5-oz cans salt-free fire roasted tomatoes
- 2 tbsp tomato paste
- 2 tbsp salt-free chili powder
- ½ tbsp smoked paprika
- ½ tbsp ground cumin
- 1 tsp dried oregano
- ½ tsp chipotle powder, decrease for less heat
- ¼ tsp crushed red pepper flakes, omit or use less for less heat
- oil-free tostada shells
- toppings of choice
Instructions
- In a large sauté pan, sauté the onion in water until translucent and slightly browned. I prefer to take my time so that the onion becomes caramelized and sweet. If the onions get dry and start to stick, add water one tablespoon at a time.
- Add the garlic and mushrooms and cook until they become limp and nicely browned and all the water has evaporated. Stir the mixture frequently while cooking.
- Add the remaining ingredients and bring to a boil. Reduce the heat and cook over medium heat until the cauliflower is soft. This should take 10-15 minutes.
- Top your All-Star Tostada with the toppings of your choosing. I suggest pico de gallo, jalapeños, plant-based sour cream, Mexican slaw, scallions and black olives.
