Mexicali Meatless Tostadas

Southern Living
Mexicali Meatless TostadasRecipe
Photo: Jennifer Davick
Try This Side: Coarsely chop 2 ripe avocados. Toss with 1/4 cup chopped red onion, 1 minced garlic clove, 3 Tbsp. fresh cilantro leaves, 2 Tbsp. fresh lime juice, and 1/2 tsp. salt.
Makes 6 servings


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1 (12-oz.) package frozen meatless burger crumbles
3 teaspoons taco seasoning
12 tostada shells
1 (8.5-oz.) pouch ready-to-serve whole-grain Santa Fe rice
1 (16-oz.) can refried beans
1 (8-oz.) package shredded Mexican four-cheese blend
Topping: pico de gallo


Hands-on: 10 Minutes
Total: 15 Minutes

1. Preheat oven to 425°. Prepare crumbles according to package directions. Stir taco seasoning into hot crumble mixture. Prepare tostada shells and rice according to package directions.

2. Layer refried beans, crumble mixture, and rice on tostada shells. Sprinkle with cheese. Bake at 425° for 5 to 6 minutes or until cheese is melted. Serve with topping.

Note: We tested with MorningStar Farms Meal Starters Grillers Recipe Crumbles.

Created date

July 2011