Let me begin by saying, it’s pronounced taws-tah–thah not toh-stah–duh. My hubby helped me channel my 3 years of high school Spanish to get that right.
As we were playing around in the kitchen making standard open-face tostadas, we thought, “If we can wrap these up, it would be less messy to eat AND we could fit more in one tostada.” And so my version of the wrapped tostada was born.
As you’ll see, this is a minimalist recipe using no spices and as little as 4 ingredients. Enjoy the freedom to add your favorite spices or any other toppings.
- 4 large flour tortillas
- 1 can pinto beans, drained with liquid set aside
- 1 bag Trader Joe’s frozen jasmine rice
- ½ cup cherry tomatoes, chopped
- optional: Daiya mozzarella style shreds
- optional: olive oil
- Preheat either a double-sided griddle with flat plates (we use the Cuisinart Griddler) or a frying pan on medium-high heat. Optional: Wipe a small amount of olive oil over the surface.
- In a small pot, heat rice and beans on low-medium heat. Add a small amount of the liquid from the can of beans to keep the mixture moist. As this heats up, mush the rice and beans together to form a sticky consistency.
- Optional: Sprinkle Daiya in the center of the tortilla, leaving a 2-3 inch border around the edges.
- Scoop ¼ of the rice and beans mixture on top of the Daiya.
- Add ¼ of the chopped tomatoes on top of the rice and beans.
- Gently fold up one section of the tortilla, pulling it to the center. Continue folding section after section moving in a circle.
- Place on the griddle folded side down. If using a double-sided griddle, cook for 3 minutes. If using a frying pan, cook for 3 minutes then flip and cook another 3 minutes.
- Repeat steps 3 and 4 for the other 3 tostadas
Prep time: 5 minutes
Cook time: 3-6 minutes each tostada
- If your rice and beans mixture is too liquidy, it will break through the tortilla when cooking so make sure it is a moist, sticky consistency.
- If you want to stuff your tortilla with more goodness than it can hold, just rip a piece off another tortilla to fill the uncovered space in the center.
What toppings did you add to your tostadas? Share in the comments.