Tostada Taco Salad with Egglife Wraps

Happy Friday! 

 

Because of the beautiful flowers blooming outside, my dinner buddy and I started to have lunch break walks in our neighborhood recently. It’s so fun to meet our neighbor’s dogs, cats, squirrels and people who enjoy pleasant morning vibes. If we go to the other side, there is an area where rows of rows of gorgeous houses stand, so our chat usually consists of what our dream home is like…ahem, we’re just talking so don’t ask me about how much is our budget! 

 

But…wow, is summer here already? The temperature reached over 84°F!! After coming back from a pre-lunch walk, we’re sweaty. We just had less than 1 hr quick walk, but we immediately agreed our lunch to be refreshing yet filling good salad. 

 

I received a gift from Egglife, the brand that offers versatile, healthy tortilla wrap alternatives specially made for those who are on keto diet, gluten free, high protein food diet, soy free and sugar free. Ever since I found there is Southwest style wrap, I wanted to make Tostada Taco salad, so this is the time to give it a try! 

 

Do you fancy some Tostada? Let’s cook! 

 

<Today’s Recipe>

Tostada Taco Salad with Egglife Wraps

<Ingredients>

*May contain Amazon Associate links. By clicking the links, they will take you to the specific Amazon.com product page and you’ll see what ingredients/tools are recommended for making the food of the day. As an Amazon Associate I will receive a very small commission from qualifying purchases.

Tostada Bowl

• 4 Egglife southwest style wraps
• 1 teaspoon olive oil

Cheesy Bean Mix

• 1 tablespoon olive oil
• ¼ onion – chopped
• ½ medium jalapeno
• ⅓ 15oz can of chili beans
• 1 hand shredded cheese

Salad

• ⅙ head of iceberg lettuce – chopped
• ½ medium carrot – shredded
• 2 tablespoon canned corn

Toppings

• Some cilantro – chopped
• Some pico de gallo
• Some sour cream
• Optional – some lemon for juice
• Optional – hot sauce

 

<Directions>

1. Preheat an oven to 375°F. Flip over a small, oven safe bowl (I used ← smallest bowl)and spread olive oil to avoid sticking. Cover with egglife wraps. Gently adjust the shape to make it a bowl. Bake it until it’s golden brown.
2. Make a cheesy bean mix. Pour olive oil in a pan and bring it to medium high heat. Cook onion and jalapeno first, then add beans. When the mixture gets heated, add shredded cheese and mix well.
3. Take out the bowl from the oven and place lettuce, carrot, and corn. Pour cheesy bean mix and sprinkle some cilantro.
4. Assemble your favorite sauce like guac or pico de gallo. Splash some lemon juice and enjoy!

 

<Cooking Tips>

You can definitely use lime instead of lemon! I usually have limes but limes in my neighborhood have gotten so pricy recently!

Mmm, so good! Making tostada out of these egglife wraps was fun! While it’s being baked, I even poked my head from the oven window to check how they’re doing in the oven. When I opened the oven, the savory spice rich aroma wafted and my stomach growled as if it approved how my cooking went. 

I was scared for them to be too fragile, but no, it helped loads of fresh vegetables and cheesy bean mix…It was such a perfect pre-summer treat! 

Thank you Egglife for the great gift of fantastic products. I’ll keep exploring how I can enjoy them in a variety of ways! They even got so many flavors to choose from, so it will be fun:)

 

<More about Egglife>

Egglife Official Website 

About Egglife Products 

See if it’s available in your neighbor 

 

Hope everyone will have a great weekend, cheers!