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No Guilt Mediterranean Tostadas

Name: No Guilt Mediterranean Tostadas
Ingredients: 3 - 12 inch whole wheat tortillas; 15 ounces of refried beans; ½ cup of Castelvetrano (Sicilian green) olives; ½ cup of Spanish black olives; ½ cup of Kalamata olives; 6 ounces of artichoke hearts marinated in olive oil; 6 tablespoons of roasted red peppers; 3 tablespoons of sliced jalapenos; ½ pint of grape tomatoes; ½ pint of grape tomatoes; 6 ounces of Feta cheese, crumbled from a block (Omit for vegan recipe).; 2 fresh limes – quartered

A delicious part of my Taco Tuesday Mediterraneanized series is my No Guilt Mediterranean Tostadas. All of the ingredients are readily found in my kitchen. Shaped like a pizza, it has a Tex-Mex taste with toppings perfect for a Greek Salad.

No Guilt Mediterranean Tostadas is a perfect blend of delivery pizza and Taco Bell. Two of my guilty pleasures from my past life served with a side of hold the guilt. My guilty pleasures leave me swollen and feeling sluggish. As easy as fast-food, this meal feels good for me and the scale supports my choices! I discovered this go to recipe for two reasons. I am willing to push past what I already know and I have the courage to experiment with cooking.

Easy Weeknight Dinner

A serving of Mediterranean Tostadas — Like a pizza, experimenting with toppings is half the fun.
I love to serve the Mediterranean Tostadas with lettuce and Tzatziki sauce.

No Guilt Mediterranean Tostadas is simple to throw together for a weeknight dinner. It is a delicious Tapas for friends. Grab a glass of Mediterranean friendly Sangria and enjoy. I created this easy meal when a dinner party menu was an epic fail. I am not an expert yet! My fail led to a perfect night. My girlfriends and I had a great time. We enjoyed the Mediterranean Tostadas with Mediterranean Diet friendly Red Sangria. I served Vegan Tzatziki and a simple mixed green salad, topped with vinaigrette made with a simple Red Wine Lambrusco, Tuscan Olive Oil.

Like life, sometimes the best meals come without planning.

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4 servings

15 minutes preparation; 25 minutes total

Ingredients

3 – 12 inch whole wheat tortillas

15 ounces of refried beans

½ cup of Castelvetrano (Sicilian green) olives

½ cup of Spanish black olives

½ cup of Kalamata olives

6 ounces of artichoke hearts marinated in olive oil

6 tablespoons of roasted red peppers

3 tablespoons of sliced jalapenos

½ pint of grape tomatoes

6 ounces of Feta cheese, crumbled from a block (Omit for vegan recipe).

2 fresh limes – quartered

Instructions

Preheat the oven at 325.

Place the Tortillas on parchment lined baking sheet (do not spray).

While waiting for the oven to preheat, rough chop all three types of olives, the artichoke hearts, roasted red peppers, jalapenos and the grape tomatoes. Combine in a bowl.

Crisp the tortillas in the oven for 1-2 minutes.

While the tortillas are crisping, heat the refried beans.

Take the tortillas out of the oven and flip over. Spread 1/3 of the refried beans on each of the tortillas.

Squeeze a quarter of lime on the bean covered tortillas.

Spread 1/3 of the olive mixture on each of the tortillas. If using Feta sprinkle over the tortillas.

Put the dressed tostadas back into the oven until the ingredients are heated about 6-8 minutes. Serving warm.

I use organic tortillas or make my own. When I buy tortillas I look fewer than 5 ingredients, with words I can pronounce!

I use black or red refried beans. If using canned beans be sure the ingredients only include beans, water, spices and salt.

Following the Mediterranean Plate Portion guidelines, set the table with the dinner plates half full of salad, on a quarter of the plate place a large helping of Vegan Tzatziki. Put all three tostadas on cutting boards. Cut each Mediterranean Tostada into 6 slices and serve family style with a serving-spatulas. Pour the Mediterranean Sangria into fruit filled glasses, and you have the perfect Taco Tuesday party in a hurry.

Mediterranean Plate Guidelines