My friend Laura, who I had borrowed a few gluten-free brown tortillas from to test my recipe for Vegan Desert Nachos, let me try them out with my whole grain tortillas. The gluten-free tortillas were better than whole wheat, which I hadn’t expected. Since then, in an effort to reduce gluten, I have chosen gluten-free products whenever I can.
The tortillas I use for my wraps, sandwiches, etc., are toasted and seasoned with salt, pepper, garlic, and other spices. They also make an excellent tostada.
Tostadas: Their Origins
Tostadas are popular in Mexico and even beyond. They may have been invented to extend the shelf-life of tortillas.
When baked at high heat, they become roasted, crispy, and full of flavor. Tossed with cinnamon sugar, they make a delicious dessert nacho, but they are equally tasty when seasoned with other flavors.
Add a few over-easy eggs to the top, along with salsa, vegetables, sour cream, and cheese, and you’ve got a delicious breakfast tostada.
You can use corn tortillas to make these gluten-free. However, I find that brown rice tortillas have a more nutritional profile and a unique crunch. The corn variety lacks this. The brown rice tortillas are sturdy enough to hold up the egg and salsa underneath, allowing you to eat the entire thing without a fork. You don’t have to worry about me; I won’t judge. I would do it with you if that’s what you wanted.
They would be great for a weekend brunch, breakfast, or a quick lunch. It took me 15-20 minutes to make, including the preheatingpreheatingen. The flavors can be changed to suit your taste. I used radish, shredded kale, fresh salsa, cheese, and sour cream. You could also use avocado or guacamole in place of the dairy.
These are also a nice break from the tacos or taco salads that I make too often. It’s also a bit indulgent because it is crispy. These are baked to perfection, so don’t worry. The breakfast has been remade again.
Ingredients
TOSTADAS
- Two brown rice tortillas or other gluten-free tortillas, such as the Food for Life brand.
- Garlic powder, salt, and pepper
- Olive oil
- Two large eggs
Topplings ( optional
- Salsa
- Red onion
- Kale
- Radish
- Sour cream
- Cheese
- Avocado slices or guacamole
- Hot sauce
Instructions
- Preheat to 0 degrees F. (204 C). Place tortillas on a baking sheet. Brush both sides of the tortillas with avocado, olive oil, or refined coconut oil, and sprinkle with garlic powder, sea salt, and pepper.
- If your tortillas seem too large, you can cut them with a pizza cutter into smaller circles. Then, cut the scraps into “chips,” which will be baked alongside the tostada.
- Bake for 5-10 min or until both sides are crispy and brown. They turn very quickly, so be sure to watch them.
- Meanwhile, prepare the eggs according to your preference and put them aside.
- Top tostadas with desired toppings and eggs after removing them from the oven.
