As should be obvious, I'm still on somewhat of a Mexican nourishment kick around here, albeit honestly this thought flew into my psyche for Seven Layer Tostadas is a long way from truly Mexican! Yet, it has Mexican flavors going on, with a crisped entire wheat tortilla beat with my family's rendition of what makes up the seven layers in seven layer plunge: refried beans, guacamole, acrid cream with a pinch of Taco Seasoning mixed in, finely ground cheddar, diced tomatoes, green onions, and cut dark olives.
When I looked online to perceive how other individuals make seven layer plunge, I found many plans that had jalapenos as one of the layers, however in my family we never utilize those. We likewise have a couple of particular individuals in the family (ahem!) so we regularly have one end of the plunge that has no guacamole or olives. However, even with those eccentricities, Seven Layer Dip of some kind dependably shows up at each Denny family party.
When I had crisping up a similar entire wheat flour tortillas I used to make Spicy Beef Tacos and utilizing them as the base for a tostada with every one of the fixings typically utilized in Seven Layer Dip, the main inquiry in my psyche was the reason I'd never thought of Seven-Layer Tostadas now!
- 1 can (16 oz.) refried pinto beans (or use homemade refried
- beans)
- 1 1/2 cups guacamole (purchased or homemade guacamole)
- 1 cup light sour cream
- 1/2 tsp. Kalyn’s Taco Seasoning Mix (or use your favorite Taco Seasoning)
- 1 cup finely grated low-fat cheese such as Four Cheese Mexican Blend (or more if you like a lot of cheese)
- 1 cup chopped tomatoes
- 1/2 cup thinly sliced green onions
- 1/2 cup sliced black olives (or use a 4 oz. can sliced olives)
- 6-8 low-carb flour tortillas, 6 or 8 inch inch size (I like Mission Carb Balance Low-Carb Tortillas)
- olive oil for greasing baking sheet, about 1 tsp.
DIRECTIONS:
- Place a baking sheet inside the oven or toaster oven and let it get hot while you preheat oven to 450F/230C, about 10 minutes.
- Carefully remove baking sheet, drizzle a tiny bit of olive oil on it and spread around with a paper towel, and put flour tortillas on the baking sheet.
- Toast tortillas in the oven until they’re crisp and barely starting to brown, turning several times. This will take less than 5 minutes so watch them carefully.
- While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they’re hot.
- Stir the Taco Seasoning Mix into the sour cream.
- Chop the onions, slice green onions, and slice the olives. (If you’re using homemade guacamole and cheese that needs to be grated you’ll need to prepare those as well.)
- Put crisped tortilla shell on a plate and top with:
- a thin layer of refried beans (1-2 tablespoons)
- a thin layer of guacamole (1-2 tablespoons)
- a thin layer of seasoned sour cream (1-2 tablespoons)
- several generous pinches of finely grated low-fat cheese
- chopped tomatoes
- thinly sliced green onions
- sliced olives
- Serve right away, with salsa or hot sauce if desired. You can keep the topping ingredients in the fridge and crisp more tortillas later to use any leftovers.
Read more our recipe Creamy Spicy Sun Dried Tomato Sauce #vegan #recipevegetarian
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