Taco Tostada

I mean come on! Who does not love tacos? Right..... the kids even like tacos. Here is the deal with these, I don't like corn tortillias, they are GROSS.....I much prefer flour but here is the thing. On the 21 day fix you can have 2 corn tortillas or 1 flour....hmmm. I came up with this recipie, you can also use the premade crunch kind but I loved the idea of a tostada. 

Time: 30 min  Serves 4  

Containers this varies depending on the toppings you use. 1 corn tortilla = 1/2 yellow I typically use 3/4 of my red container for meat and the other 1/4 for the Greek yogurt. 


  • 8 Corn tortillas
  • coconut oil spray
  • sea salt
  • Mrs. Dash southwestern seasoning
  • Taco meat
  • 1 14 oz can black beans drained
  • Cumin
  • 1 -2 tablespoons water
  • 1 teaspoon Siracha


  • Plain Greek yogurt 
  • Sharp cheddar cheese 
  • Avocado
  • Salsa ( no sugar added)
  • lime wedges 


  1. Make taco meat using using the above recipe or anyway you like
  2. Pour drained can of beans into a small sauce pan, add a heavy pinch of salt, cumin, water, and siracha. Bring to a simmer until beans are warmed though.  Remove from heat and smash.  Taste, adjust seasoning.
  3. Preheat oven to 425
  4. Place corn tortillas on a baking sheet spray with coconut oil, sprinkle with salt and seasoning.  Cook tortilla on each side until crispy about 6 -7 min total.  Watch carefully they will burn.
  5. While the tortillas crisp up set out all the fixings
  6. Assemble tostada anyway you like.  I layered the beans first then meat, cheese followed by desired toppings.  Top it with a squeeze of fresh lime and ENJOY!