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Mini Tostada Salads Recipe

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This recipe for Mini Tostada Salads is from Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 small flour tortillas
2 cups shredded romaine lettuce
1 tomato, diced
1/4 cup frozen corn, thawed
1/4 cup canned black beans, rinsed
2 tablespoons chopped cilantro
1/2 cup shredded or finely diced grilled chicken, optional

Vinaigrette:
3 tablespoons white wine vinegar
2 tablespoons canola oil
2 teaspoons honey
1/8 teaspoon kosher salt
2-3 cracks black pepper
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Dash hot sauce
Directions:
Directions:
1. Preheat oven to 400º
2. Warm tortillas in microwave for 20-30 seconds until soft and pliable. Quickly press each one into the well of a muffin tin or jumbo muffin tin, carefully overlapping the sides if necessary and making the bottom as flat as possible. Bake 10-15 minutes until golden brown.
3. While tortillas are baking, combine lettuce, tomato, corn, beans, green onions, and cilantro.

Vinaigrette:
1. Place all ingredients in a jar with a tight-fitting lid and shake vigorously for 1 minutes. Dressing can be prepared up to several days in advance and stored refrigerator.
2. When tortillas are done, removed form muffin tin and set on a wire rack to cool. Once cooled completely, toss salad and desired amount of dressing together and fill each tortilla cup.

 

 

 

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