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Hashbrown Tostada

This Hashbrown Tostada perfectly balances textures and flavors. The crunch of the hashbrowns complements the creaminess of the refried beans and the melted cheese. The Mexican slaw adds a bright and tangy flavor, while the cilantro adds a light and herbaceous touch. The avocado lime ranch dressing adds a subtle yet delicious kick that ties all the flavors together.
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Print Recipe
Total Time50 Mins
Prep Time30 Mins
Cook Time20 Mins
ServingsServes 24

Dish

School Foodservice

Prep Time

30 Mins

Cook Time

20 Mins

Serving

Serves 24

Description

This Hashbrown Tostada perfectly balances textures and flavors. The crunch of the hashbrowns complements the creaminess of the refried beans and the melted cheese. The Mexican slaw adds a bright and tangy flavor, while the cilantro adds a light and herbaceous touch. The avocado lime ranch dressing adds a subtle yet delicious kick that ties all the flavors together.

Ingredients

  • 48 each (538 g) Hashbrown patty, frozen
  • 48 oz (1344 g) Refried beans
  • 12 oz (336 g) Pico de gallo, prepared
  • 6 oz (170 g) pepper jack cheese, grated
+

Mexican Slaw

  • 12 oz (336 g) Cabbage, shredded, prepared
  • 3 tbsp (3 g) Cilantro, chopped
  • 1 ½ tbsp (22 ml) Olive oil
  • 1 ½ tbsp (22 ml) Red wine vinegar
+

Avocado Lime Ranch

  • 12 oz (354 ml) Ranch dressing
  • 1 each (150 g) Avocado
  • 3 tbsp (44 ml) Lime juice

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat the oven to 400°C (204°C).
  3. Place hash brown patties on a parchment paper lined sheet tray and place in preheated oven for 18-20 minutes until golden brown in color and crispy or follow the manufacturer’s instructions. Then remove hash browns and let slightly cool.
  4. In a large bowl, add shredded cabbage, cilantro, olive oil, and red wine vinegar and toss to fully combine. Set aside.
  5. In a large bowl, add avocadoes, lime zest, lime juice, and chopped cilantro and mash together until smooth. Then add ranch dressing and whisk together until fully incorporated. Set aside.
  6. To assemble, take a sheet tray with hash browns and spread refried beans, then sprinkle grated pepper jack cheese, top off with Mexican slaw, and drizzle avocado lime ranch.

Variations

Meal Contributions:

  • ½ cup starchy vegetables
  • ¼ cup vegetables
  • 2 oz M/MA

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Nutrition Facts Per Serving

Calories

160

Fat

7g

Sodium

390mg

Cholesterol

5mg

Vitamin C

6.88mg

Carbohydrates

19g

Fiber

1g

Protein

5g

Potassium

297mg

Sugar

3g

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