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Photo of Edamame tostada by WW

Edamame tostada

Total Time
25 min
15 min
10 min
Tostada is a Spanish word meaning "toasted" which usually refers to a flat or bowl-shaped tortilla. We've topped ours with avocado, edamame beans and coriander.


Corn tortilla

104 g, (4x26g)

Edamame beans

2 cup(s), (90g) frozen shelled variety


½ medium, mashed

Fresh coriander

¼ cup(s), chopped

Green shallot(s)

2 individual, thinly sliced

Lime juice

2 tbs


1 clove(s), crushed

Dried chilli flakes

¼ tsp

Cos lettuce

2 cup(s), (120g) shredded

Cherry tomatoes

12 individual, sliced

Red onion

½ small, thinly sliced

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray tortillas with oil and place on 2 baking trays. Bake for 8-10 minutes, turning once, or until crisp and golden. Cool.
  2. Meanwhile, cook edamame in a medium saucepan of boiling water for 2-3 minutes or until bright green and tender. Drain and refresh under cold water. Drain
  3. Transfer edamame to a medium bowl and coarsely crush with a potato masher. Stir in avocado, coriander, shallots, juice, garlic and chilli flakes. Season with salt and pepper
  4. Spread edamame mixture evenly over tostadas. Top with lettuce, tomatoes, onion and yoghurt. Sprinkle with pepper to serve.


TIPS: Shelled edamame are fresh soy beans removed from the pod. Find them in the frozen vegetable section of most supermarkets. Swap edamame for 2 cups (240g) frozen peas.