Go Back
+ servings
Print

Healthy Tostadas (Gluten-Free, Vegan)

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 tortillas
Calories 89kcal
Author Lauren Goslin

Ingredients

  • 1 c. masa harina this isn't cornmeal, but rather corn flour; Bob's Red Mill sells a great brand for about $4
  • 1/2 t. sea salt plus a bit more for sprinkling
  • 1 T. olive oil
  • 1/2-3/4 c. warm water
  • cooking spray or Misto

Instructions

  • In a medium bowl, mix together the masa and salt.
  • Stir in the oil (this will cause some small pebbles of dough to form).
  • Add in water just until the dough comes together. It should all hold together, but not be too sticky to touch.
  • Knead the dough so that everything is well combined.
  • Form a large ball, set the dough in a bowl, and cover with plastic wrap for 30 minutes.
  • Preheat a cast iron or non-stick skillet.
  • Divide the dough into six equal balls.
  • Using a tortilla press, a rolling-pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
  • Place tortilla into preheated pan and cook for about 30 seconds each side, or until lightly golden.
  • Repeat this step with each ball of dough.
  • Keep tortillas in a bowl covered with a towel to stay warm and pliable until ready to use.
  • Preheat the oven to 400 degrees.
  • Lay the tortillas out on a parchment paper-lined baking sheet.
  • Lightly spray or brush each side of each tortilla with a bit of olive oil.
  • Sprinkle on a bit more salt, if desired.
  • Bake the rounds for 10 minutes.
  • Flip.
  • Bake 5-10 more minutes until golden and crispy.
  • Cool and use.

Notes

Nutrition facts are based only on the tortilla ingredients and does not include cooking spray or toppings. Weight Watchers points (new system): 2

Nutrition

Serving: 1g | Calories: 89kcal | Carbohydrates: 14.5g | Protein: 1.8g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 158mg | Fiber: 1.8g