This is great recipe that is adaptable to just about any ingredients you have on hand. I love the shrimp and the veggie versions of this recipe. I just couldn't decide which one to feature, so I included steps for both.
1 lb medium shrimp deveined and peeled - or - zuchinni, onion, mushrooms diced
2T olive oil
6 corn tortillas
Homemade refried beans or can of refried beans heated
1-2 avocadoes sliced or homemade guacamole
cilantro
lime juice
Favorite mexican toppings (sour cream, cheese, salsa)
Preheat oven to 425. Spray both sides of the tortillas with Pam and sprinkle with mexican seasoning (cumin, chili powder, cayenne, salt). Lay flat on a cookie sheet or pizza pan and bake for about 12 minutes or until crispy (watch them closely around 10 minutes so they don't burn). Meanwhile, heat oil in a saute pan on medium heat. Season shrimp or veggies with mexican seasoning and saute in oil. Shrimp are done when pink and veggies are done when tender (but not mushy). Squirt with lime juice. On each crispy tortilla, spread refried beans, and top with shrimp or veggies, avacado (or guacamole) and cilantro. Serve with your favorite toppings.
Cheater's tip: These tostadas can really be made with pretty much any ingredients. You could easily substitute chicken or beef. We've made them with just beans and cheese and they were great. The homeade beans and guacamole are both really easy and worth the trouble, but if you just don't have the time or ingredients, you'll still love this recipe. Also, you can use store bought tostada shells for even more time savings.
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