Ever since I saw this recipe at TasteTinkerer, my friendly neighborhood blog, I have been meaning to try this grilled sandwich with a Mexican twist. High in protein with very little fat aka nutritious and can be fixed in under 30 minutes, making it a perfect weekday dinner candidate.
Truth be told, I am not a fan of Mexican cuisine. It is not like I have not tried my fair share of Mexican food in restaurants; it’s just that I never developed a taste for it. It could be that I need a more mature palette. Anyhoo, there, I said it. My like or dislike for a cuisine reflects on the kind of food I prepare, guess it is normal for most of us and so, it is only natural that I don’t cook a lot of Mexican food in my house, except for the occasional quesadilla. This is reflected in my blog too; there aren’t any Mexican recipes here yet. (I love Thai and there aren’t any Thai recipes either, but let’s forget that for now 
). Now, where were we? Ah yes, Mexican food…
So, when I came across this surprisingly easy Tostada recipe, I decided to give it a try. Especially because I had all the ingredients at home except for the Avocados and Tortillas. The only catch is that I had to grill the veggies. Now I had three reasons not to grill:
