Greek Tostadas
Ready In: 20 mins
Yields: 4 tostadas
Ingredients
- 1 (15 ounce) can refried black beans
- 1⁄2 lb cooked ground lamb (optional)
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon Greek oregano
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon salt-free garlic powder
- 1⁄8 teaspoon allspice
- 1⁄4 teaspoon cinnamon
- 4 whole wheat pita bread, warmed or 4 arabic bread
- 1⁄2 cup red bell pepper, diced
- 1 medium tomatoes, diced
- 3 tablespoons green onions, sliced thinly or 3 tablespoons red onions, diced small
- 1⁄2 cup mizithra cheese, grated (feta cheese or white cheddar cheese can be subbed)
- 1 cup shredded romaine lettuce or 1 cup fresh Baby Spinach, chopped
- 1⁄4 cup cilantro, chopped
Toppings
- salsa verde
- sour cream (plain) or Greek yogurt (plain yogurt)
- minced fresh chili pepper (serrano, habanero, jalapeno, etc.)
Directions
- Preheat oven to BROIL.
- In a bowl, combine the cumin, oregano, chili powder, garlic powder, allspice and cinnamon with the refried beans.
- Divide and spread the bean mixture on pita bread. Add the cooked lamb, if using.
- Top with the bell pepper, diced tomato, green onion and cheese (use a combination of mizithra and cheddar if you want).
- Broil for approximately 2-3 minutes, watching oven *carefully*.
- Remove from oven and top with the lettuce and cilantro. Garnish with the salsa verde, sour cream and minced chili pepper, too!
- Note: Yield is for tostadas without the optional meat. Half pound indicated in recipe is pre-cooked.
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