See more
Photo: Jennifer Davick Photo by: Photo: Jennifer Davick

Mexicali Meatless Tostadas

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.

Southern Living AUGUST 2011

  • Yield: Makes 6 servings
  • Hands-on:10 Minutes
  • Total:15 Minutes


  • 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


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.


Go to full version of

Mexicali Meatless Tostadas recipe