Tostada Salad
Recipe type: Dinner, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • Corn tortillas (2-3 per person)
  • Cheese (shredded cheddar or mozzarella, feta, goat, really any cheese that melts well)
  • Vegetable toppings (lettuce, kale, tomatoes, bell peppers, leftover roasted vegetables, avocado, cucumber, etc.)
  • Salsa
  • Optional protein toppings: leftover beans, chickpeas, meat, or tofu
  1. If you are using the oven, preheat to 400. If you are making 1 or 2, then the toaster oven works perfectly.
  2. Lay your tortillas out on baking sheets and spread a small amount of the cheese.
  3. Top with any vegetables you would like to heat up (peppers, tomatoes, and leftover roasted vegetables would all be good here) as well as any of the optional protein toppings you are using.
  4. Place the tray in the oven or toaster oven and heat until the tortillas start to crisp around the edges and the cheese is melted.
  5. Remove from oven and top with any other vegetables you want to add and salsa.
1) The trick here is to add lots of the vegetables, so that it really looks like salad on top of a tortilla and then the salsa is your dressing.
2) The benefit of using salsa as your dressing is that it has lots of flavor, so you don’t need to drown the vegetables.
3) If you are using kale, I recommend tearing up the kale and mixing it with a little salsa while the tortillas heat up. The acidity in the salsa will break down the kale a bit, making it more tender.
Recipe by The Balanced Kitchen at