Are you looking for a meatless option for Cinco de Mayo? You’ll love these carrot and potato tostadas. You can dress them up with all your favorite Mexican toppings; queso blanco, guacamole, refried beans, salsa verde, sour cream or pico de gallo.
Our favorite local Mexican restaurant uses a lot of potatoes in their vegetarian dishes. I like to order something they call a “tostaguac” which looks a lot like a tostada to me, but who am I to argue? It comes loaded with so much lettuce I have to push it aside to get to the tostada.
You should be able to find the tostada shell in most markets. They come stacked in a cellophane wrapper. The shells themselves are pretty sturdy and hold up to having various toppings smeared on them.
Figure a quarter cup or a little more mashed vegetables per tostada. Two large potatoes and a carrot make enough mash for at least six tostadas. If you make too much don’t worry about it as there will be plenty of tostada shells and the leftovers will store in the fridge. If you’re a little short, it’s no big deal, serve them with beans or rice.
- 2 large potatoes, peeled and diced
- 1 large carrot, peeled and diced
- ½ teaspoon cumin or other seasoning like Adobo, to taste
- salt and pepper to taste
- tostada shells
- sour cream
- diced avocado or guacomole
- refried beans
- salsa verde, salsa de arbol, taco sauce, pico de gallo
- Boil the potatoes and carrots in enough water to cover until they are soft enough to mash, about 10 minutes after the water comes to a boil.
- Mash together and season as desired with salt, pepper and adobo seasoning.
- Adjust seasoning to your liking.
- Spread a tostada shell with a generous amount of potato (a quarter cup or more).
- Top with your favorites and serve.
I like my tostada with avocado, cheese, pico de gallo and lettuce. I have been known to take the broken shells, smear them with refried beans and eat them like they’re chips. What are your favorite toppings?