• 1 box of  Mini Wraps
  • 500g mince, tofu or ready to use shredded beef, chicken or pork
  • 420g refried beans
  • ½ onion diced
  • 1 large clove garlic diced
  • 1-2 tbsp diced jalapeños (optional)
  • 1½ cups shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup sliced olives
  • 100g grated Mozzarella
  • macadamia oil to brush tortillas and 2 tbsp to cooked onions and garlic


  • diced avocado
  • salsa
  • sour cream
  • roasted corn
  • black beans


  • Pre heat oven to 180°C.
  • Brush the 8 corn tortillas with oil.
  • Cook them for 8-10 mins or lightly golden on 2 oven racks adjusted in middle oven. Set aside.
  • Cook onion and garlic in oil until opaque
  • Add in mince, tofu or pre-cooked shredded meat and jalapeños. Cook until mince is cooked and tofu is browned or pre-cooked shredded meat is heated.
  • Add Enchilada sauce and simmer for 15 minutes stirring occasionally. Set aside.
  • Heat refried beans with a tbsp of grated cheese. Set aside.
  • Spread each tostada with ⅛ of refried beans to the edge of the tostada using a spoon.
  • Add ⅛ of enchilada mixture to each tostada.
  • Finish with lettuce, tomato, black olives and cheese. Or any of the extras
  • Eat and enjoy a little taste of Mexico.

Leave a Reply

Your email address will not be published.

Newsletter sign up