Whenever I come, the first thing my mom requests that I make are bell pepper tostadas. Although neither my mom nor I am a vegetarian, there is something so delectable about sauteed bell peppers and a crispy corn tortilla. A cross between a fajita and a tostada, this meal has become a staple in our household.
In the first week I was home we made these delightfully crispy little tostadas twice! I always keep all the ingredients on hand for any spontaneous cravings we may get and all the ingredients in this recipe will keep well in the fridge for at least a week, meaning you can meal prep this dish for later in the week without having to make an unplanned stop at the grocery store (which is especially important right now given all the mayhem outside).
I love that these mini tostadas can satisfy my ever-present craving for Mexican food without compromising the nutrients from colorful bell peppers and avocado. They say to eat the rainbow and this meal allows you to accomplish that feat in under 30 minutes!
- 6 corn tortillas (I like to use the mini ones!)
- 16 oz bag of mini bell peppers or 4 large bell peppers
- 1 yellow onion (diced)
- 1 1/2 cup Monterey Jack cheese (1/4 cup per tostada)
- S+P to taste
- guacamole or you make my fave avocado-cilantro sauce (below)
For the Avocado-Cilantro Sauce:
- 1 large avocado
- 1 cup loosely-packed cilantro
- 1 jalapeno (seeds removed)
- juice of 1 lime
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 tsp salt
*To make, simply add all the ingredients to a food processor or blender and blend into a creamy consistency. If necessary, add 1-2 tbsp of water to help thin it out.
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- While the skillet heats up, dice the onion and chop the bell pepper (or slice into rings if using mini peppers). Separate the onions and bell peppers into separate bowls.
- Add the bell peppers to the skillet and sprinkle with 1/2 tsp salt. Stir occasionally, letting the ends crisp up and turn brown (about 10-12 min). Once the bell peppers are starting to develop color, add in the diced onion along with another tbsp of olive oil and 1/2 tsp of salt. Turn the heat down to low.
- While the onions begin to sweat, turn on the broiler in your oven to the low setting and line a baking sheet with foil. Lay the corn tortillas on the foil and top each one with 1/4 cup of Monterey Jack.
- Stick the tortillas in the oven and allow the cheese bubble up and turn golden brown. Once done, allow to cool for 1-2 minutes before topping with the bell peppers.
- Once the onions are completely translucent and are lightly browned around the edges, turn off the heat and add a hearty scoop of veggies to each tortilla.
- Taking the prepared avocado-cilantro sauce or guacamole, add a 1-2 tbsp to each tostada.
- Lastly, sprinkle each tostada with some freshly torn cilantro and enjoy!
I hope this recipe becomes your new favorite weeknight meal and I would love to hear your feedback if you make it!