Edamame tostadas
4
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Make the most of the flavorful edamame and avocado mixture. Use it as a pita filling or as a dip with fresh veggies.
Ingredients
Shelled edamame
2 cup(s), frozen
Avocado
1 item(s), pitted, peeled, and mashed
Cilantro
¼ cup(s), chopped
Scallions
2 medium, finely chopped
Fresh lime juice
2 Tbsp
Garlic
1 clove(s), crushed with a press
Table salt
¼ tsp
Crushed red pepper flakes
¼ tsp
Corn tostada shells
4 shell(s), (6-inch)
Romaine lettuce
2 cup(s), shredded
Cherry tomatoes
12 medium, sliced
Red onion
¼ cup(s), sliced, thinly sliced
Plain fat free yogurt
¼ cup(s)
Black pepper
⅛ tsp
Instructions
1
Cook edamame according to package directions. Drain and rinse under cold running water until cool; drain again. Transfer to medium bowl and coarsely crush with potato masher. Stir in avocado, cilantro, scallions, lime juice, garlic, salt, and pepper flakes.
2
Spread edamame mixture evenly over tostada shells. Top evenly with lettuce, tomatoes, onion, and yogurt. Sprinkle with black pepper.
3
Serving size: 1 tostada
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