In Austin, tacos are an essential part of life. They're everywhere, and it's common to kick off the day with breakfast tacos and wrap it up with dinner fajitas. I love experimenting with new flavors to keep my taco obsession exciting. A tortilla is like pasta to an Italian: an ideal base for seasonal veggies, delightful cheeses, and vibrant toppings like zesty sauces and crunchy seeds. Teaming up with a well-known flatbread brand, I created a fresh recipe for tostadas that's perfect for spring. Let's explore how these delicious bites came together just in time for a lively pre-Cinco de Mayo celebration!
Inspired by the stunning gardens of San Miguel, I let the local farmers market produce and herbs shine on these vegetarian tostadas. Mexican cuisine often gets a reputation for being heavy, but it can be light and healthy. Ingredients like cilantro, jalapeños, avocado, cabbage, and tomatillos are staples bursting with nutrition.
Speaking of nutrition, when we checked the back of the flatbread packaging, we were amazed to find each piece contains just 90 calories, along with 9 grams of protein and 8 grams of fiber. These are a far healthier option than the usual fried tortillas, and with all the toppings, they make a satisfying lunch.
To start, I baked the flatbreads at 350 degrees for about 10 minutes. This step ensures a crispy base for the toppings. You could even skip toasting and roll everything up for a tasty wrap if you're on the go. So many delicious possibilities!
Everyone loved my avocado crema, which is simply avocado blended with light sour cream and a splash of lime juice. So good!
And those beets! The farmers market was overflowing with red and golden beets, so I picked up a mix and roasted them on Sunday to prepare for the week ahead. This is my favorite trick for having salad ingredients ready for quick lunches, and they add a beautiful pop of color to the tostadas.
Inspiration struck as I remembered one of my favorite salads made with beets, avocado, and citrus, so it was no surprise that these flavors paired wonderfully in tostada form. For variation, feel free to swap the goat cheese for queso fresco, and the lime and pepitas add a delightful twist for Cinco de Mayo.
Serve with Mexican street corn and a zesty slaw of radishes and cabbage, and you'll have a stunning, garden-inspired menu that comes together quickly, making it perfect for a weeknight dinner. If you can't find the flatbreads at your local store, check out a flatbread locator online to find a nearby retailer.
Cheers!
Ingredients
- 6 medium beets (a mix of red and golden is best)
- 1 small avocado
- 1/2 cup light sour cream
- 1 lime
- kosher salt
- 1 package flatbreads
- 1 large watermelon radish, thinly sliced (or regular radishes)
- 1/2 cup roasted pumpkin seeds
- 1/2 cup crumbled goat cheese or queso fresco
- fresh herbs of your choice – I used chives, cilantro, and sunflower sprouts
- flaky salt for finishing touches
- optional: lime wedges, edible flowers (found with fresh herbs), chimichurri for drizzling
Instructions
- Preheat oven to 450°F. Scrub the beets, wrap them in foil, and roast for 1 ½ hours until they're tender. Allow them to cool, then reduce the oven temperature to 350°F.
- While the beets roast, prepare the avocado crema by mashing the avocado and mixing it with the sour cream until smooth. Stir in the lime juice and a pinch of salt, then set aside.
- Place 2 or 3 flatbreads on a parchment-lined baking sheet and toast them in the oven for about 10 minutes until crisp.
- Once the flatbreads have cooled slightly, spread a layer of crema on top and arrange the beets and radishes attractively.
- Top with pumpkin seeds, goat cheese, and fresh herbs. Cut into wedges and enjoy!
