Easy Vegetarian Tostada

The 4th of July was the day. 21 minutes of running.  Week 5, day 3 of the 5k training plan.

No re-dos!!!

Started the day off with a first time successful parallel park. May not seem like a big deal, but anyone that has driven with me knows what a feat this is.

Oh, you know…5 min walk warm up followed by 21 FREAKING MINUTES!

Finally made it happen. The proof is above from Runkeeper.  (Averaged 9:45 min/mil when running…wish I could not include the warm up in the stats…anyone know how to fix that??)

SURVIVED! Look at that bright red face.

And efffffff it hurt. But felt so awesome after the fact.

A caffeinated pat on the back…Venti Iced Coffee, SF Vanilla, Lite Ice, Splash of skim. And a beautiful freaking day at Green Lake.

Now onto lunch. The best part of this lunch is I prepared enough for three meals, so all I have to do is saute the tortillas and eggs.

This is a one-dish meal.  It’s high in calories and fat, but it’s also super high in protein and fiber.  Unbelievably filling.  The calorie stats look a little scary, but if you think about it, you probably would eat that in one meal anyway if you were to add sides.  If you want, you can definitely cut a tortilla or a cheese, but I think the dish is pretty tasty as it is.

A thing of beauty and tastiness. And fiber and protein.

Easy Vegetarian Tostadas

1 serving
Serving Size: 1 tostada
Calories: 530
Fat: 25 g
Carbs: 60.5 g
Fiber: 30 g
Protein: 38.5 g

2 small tortillas (the best are La Tortilla Factory small tortillas)
1/4 C frozen corn
(Opt: Mexican Chili Powder)
1/4 C Fat Free Ricotta Cheese
Taco Seasoning
1/4 C Low Sodium Black Beans
1/2 Avocado, cubed
Handful cherry tomatoes, halved
2 tbs sliced black olives
1 egg
1/4 C Fat Free Cheddar Cheese

Heat the saute pan on medium heat and spray with cooking spray.  Saute the corn for a few minutes until it’s not frozen.  I added a little chili powder just to kick it up a little bit.  Set aside.

Sauteing some corn!

Mix the ricotta with taco seasoning to taste.  Spray the pan again, and saute a tortilla for a few minutes on each side, until starting to crisp.  Remove from heat, spread with the ricotta cheese.  Start sauteing the second tortilla.

Layers 1 & 2: Tortilla & Ricotta Spread

Add the all the beans, and then half of the amounts of the avocado, tomato, and corn.

Layers 3 & 4: Black Beans and Avocado, Tomatoes, Corn

After that, add the second tortilla.

Tortilla #2

Top with the rest of the avocado, tomatoes, and corn on top. Add the olives and the shredded cheese.

More layering…

Cook the egg over easy (or however you like it…I like it runny, and I already had a pan heated, so I figured over easy was going to be easier than poached).

Slutty tostada.

Tah dah!  Beautiful!!!!!  And delicious.

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