Two-Ingredient Dough Mexican Soft Tostadas

4
Total Time
37 min
Prep
15 min
Cook
22 min
Serves
4
Difficulty
Easy

Ingredients

plain fat free Greek yogurt

1 cup(s)

white self-rising flour

1 cup(s)

fat free canned refried beans

1 cup(s)

canned white corn

½ cup(s), or yellow corn

grape tomatoes

½ cup(s), roughly chopped

crumbled feta cheese

¼ cup(s)

cilantro

1 Tbsp, fresh, chopped

hot sauce

4 splash(es), or to taste

Instructions

  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. Place yogurt and flour in a large bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
  3. Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 4 equal pieces. Use a rolling pin to roll each piece of dough into a 6-inch circle; slightly curl up edges to make a crust with a center. Place on prepared baking sheet; bake until dough is cooked through, 18-22 minutes.
  4. Remove from oven and immediately fill each with ¼ c beans; top each with 2 Tbsp corn, 2 Tbsp tomato and 1 Tbsp feta. Serve sprinkled with cilantro; pass hot sauce on the side.
  5. Serving size: 1 tostada

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