Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole (Oil-Free, Vegan, Spicy Recipe)

Based on a classic Oaxacan pork dish, this vegan version of tostadas uses smoky bulgur for healthy flavor.  Skip the grease and deep-frying by simply baking the tortillas in the oven.  A dollop of creamy, spicy Tomatillo Guacamole knocks this out of the park!  Serve these at your next party, enjoy for a Mexican breakfast, or simply enjoy for an easy, plant-based dinner!

MEDIUM       Servings: 6                    Ready In: 20 minutes

 Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole - Oil-Free, Plant-Based, Spicy, Mexican, Vegan Appetizer and Dinner Recipe

Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole - Oil-Free, Plant-Based, Spicy, Mexican, Vegan Appetizer and Dinner Recipe

 Chef's Mexican Flavor Tip:  Spicy Serrano Pepper and Tangy Tomatillos give a new twist on Guacamole.  This is traditional recipe from the Oaxacan region of Mexico

Chef's Mexican Flavor Tip:  Spicy Serrano Pepper and Tangy Tomatillos give a new twist on Guacamole.  This is traditional recipe from the Oaxacan region of Mexico

 Chef's Tip:  Char the Garlic with the skin still on.  This will help protect the garlic from burning, while also imparting a sweeter, richer flavor

Chef's Tip:  Char the Garlic with the skin still on.  This will help protect the garlic from burning, while also imparting a sweeter, richer flavor

 Chef's Tip for Flavor:  Char the tomatillos, serrano pepper, and garlic in a hot, dry pan a few minutes.  Use a dark, cast-iron pan for deeper, richer flavor...and to prevent the ingredients from sticking to pan.  No oil needed!

Chef's Tip for Flavor:  Char the tomatillos, serrano pepper, and garlic in a hot, dry pan a few minutes.  Use a dark, cast-iron pan for deeper, richer flavor...and to prevent the ingredients from sticking to pan.  No oil needed!

Ingredients

For the Tomatillo Serrano Guacamole:
4 medium tomatillos
2 cloves garlic, unpeeled
1 serrano pepper*
¼ cup fresh cilantro, roughly chopped
1 large avocado
¼ teaspoon salt
Yield: 2 cups Guacamole

For the Tostadas:
12 corn tortillas
1 cup Bulgur
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½  teaspoon salt
¼ teaspoon black pepper
2 plum tomatoes, seeded and diced
Fresh cilantro leaves


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Procedure

To make the Tomatillo Serrano Guacamole:  Preheat a small non-stick pan over medium-high heat.  If possible, use cast iron or even a griddle.  Husk, rinse, and halve the tomatillos.  Halve the serrano pepper.   Lay the tomatillos in cut-side down.  Lay in the unpeeled garlic and serrano pepper.  Cook until lightly charred, about 3-4 minutes.  Flip and char the second side, another 2-3 minutes.  Remove the garlic from the peel.  Place the tomatillos, garlic, and serrano in a blender.  Set aside for a few minutes to let cool.  This is a good time to prepare the tostadas and bulgur.  Once the tomatillos have cooled, add the cilantro, avocado, salt, and ¼ cup of water.  Puree.  You may need more water (up to ¼ cup) to get a thick, yet smooth, consistency.  Set aside until ready to assemble.
 
To make the Oil-Free Baked Tostadas:  Preheat your oven to 400F.  Spread the tortillas into a single layer on 2 baking sheets.  Place in the oven and bake for 15 minutes, flipping halfway through.  Remove from the oven and set aside to cool.

To make the Smoky Bulgur:  Place the bulgur and all of the spices (smoked paprika, onion powder, garlic powder, salt, and pepper) in a heat-safe container.  Using a microwave or a small pot, bring 2 cups of water to a boil.  Pour the boiling water over the bulgur and let sit for 5 minutes.  After 5 minutes, fluff with a fork.  Taste to adjust seasoning.
    
To assemble the Tostadas:  Place 2 tortillas on a plate.  Scoop on about 2 heaping tablespoons of the Smoky Bulgur.  Dollop about 2 tablespoons of the Tomatillo Serrano Guacamole.  Place a few pieces of the diced tomato on top.  Place a piece of fresh cilantro on top.  Serve and enjoy!

Yield: 12 tostadas

Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole (6).jpg

* Chef’s Ingredient Tip:  If you can’t find serrano pepper, you can also use half of a jalapeno.  If you want less spice, simply omit or use ¼ of a green bell pepper.

** Going Gluten-Free?  Bulgur is a member of the wheat family so it contains gluten.  If you’re avoiding gluten, you can swap the bulgur for cooked quinoa, brown rice, or even black beans.  You’ll need about 2 cups of whatever you substitute to replace the bulgur.


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (5.2 ounces).
About 2 Tostadas

Calories 244.05
Calories From Fat (17%) 42.09
% Daily Value
Total Fat 5.1g 8%
Saturated Fat 0.72g 4%
Cholesterol 0mg 0%
Sodium 300.11mg 13%
Potassium 383.54mg 11%
Total Carbohydrates 47.41g 16%
Fiber 9.23g 37%
Sugar 1.72g
Protein 6.08g 12%
Calcium 22.12mg 2%
Iron 23.92mg 133%
Vitamin A 558.87IU 11%
Vitamin C 536.45mg 894%