MEXICAN EATS

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One-Pan Chicken Burrito Bowl Recipe
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530K views · 30K reactions | Southwestern salad tostada✨ For the Tostadas: ▪️2 Tbsp Avocado Oil▪️6 Corn Tortillas▪️Kosher Salt▪️ For the Dressing:▪️1/2 Cup Light Sour Cream▪️2 Limes, juice▪️1/4 Cup Fresh Cilantro Leaves▪️1 Clove Garlic▪️1/4 tsp Salt▪️1/4 tsp Pepper▪️ For the Salad:▪️4 Cups Romaine, sliced thin (~1 Heart of Romaine)▪️3/4 Cup Cherry Tomatoes, sliced▪️1/2 of an Avocado, diced▪️1/2 Cup Jicama, diced small▪️1/2 Cup Black Beans▪️1/2 Cup Corn (frozen and thawed or canned)▪️1/4 Cup Shredded Mexican Cheese▪️Kosher Salt & Pepper▪️ On Top:▪️Shredded Mexican Cheese▪️Avocado, sliced▪️Maldon Salt (optional)▪️ 🌱Vegan Modification: Sub in avocado instead of sour cream in the dressing (you may need to add a bit of water to thin it out) and leave out the cheese in the salad and on the tostadas 1️⃣ Preheat oven to 400F convection (or 425F regular bake) and drizzle 2 Tbsp avocado oil on a large baking sheet. 2️⃣ Rub both sides of each tortilla in the oil and sprinkle with salt. 3️⃣ Convection bake for 6 minutes on the first side, flip and bake for 3-5 more minutes until deep golden brown and crispy. 4️⃣ In a blender or food processor, blend together the ingredients for the dressing 5️⃣ Place the ingredients for the salad in a bowl and add half the dressing. Toss and add more dressing to your liking (you may have some left over). Season with salt and pepper to taste. 6️⃣ Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt on top. Enjoy! ⏲35 minute total prep + cook time Recipe makes 6 tostadas For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 | Maxi's Kitchen