Tostada Assembly Instructions

Tostada Assembly Instructions

sara reillyMarch 29, 2021

Meatless Monday, March 29, 2021


A build-your-own tostada meal with housemade soyrizo, refried beans and assorted toppings on crisp corn tortillas. Comes with a side of poblano cilantro rice and an appetizer of escabeche pickled vegetables.


  • 1 pan soyrizo
  • 1 container beans
  • 1 container pico de gallo
  • 1 bag lettuce
  • 1 container avocado crema
  • 1 bag crisp corn tortillas
  • 1 bag shredded lettuce
  • 1 container escabeche


  • Preheat oven to 350 add 1-2 tablespoon water to pan of rice and recover place it it the oven along with the covered pan of soyrizo. Bake until heated through, 20+ minutes or until 165 degrees.
  • Beans can be heated on the stove top on low with some water. Stir very often until 165 degrees. Alternatively beans can be heated in the microwave in a covered microwave safe dish stirring every 60 seconds until heated through. Beans could also be transferred to a covered oven safe dish and baked at the same time of the rice and soyrizo.
  • Warm tostadas directly on rack in oven for the last couple minutes of cooking time.


  • Escabeche can be eaten as an appetizer or alongside the meal.
  • Place 3 tortillas on each dinner plate and top with beans, soyrizo, lettuce, pico and a dollop of avocado crema.
  • Serve rice on the side of the dinner plate or on a separate plate or bowl.