This qualifies as a “Fatfree Tip” rather than a real recipe. Many of you already know this, but for those of you who don’t, you can make a great, almost fat-free tostada by taking an uncooked corn tortilla and crisping it in the oven for a few minutes. I baked mine at 400 F for about 5 minutes. You have to watch them carefully or they’ll burn, and if you don’t leave them in long enough, they’ll be chewy rather than crispy. But when you get it right, they’re really good–and they contain a fraction of the fat of a fried corn tortilla.
This one is topped with fat-free refried beans, lettuce, tomato, avocado, and red onion. It’s a great meal when you’re pressed for time, and kids love it!