March 5, 2014

To-Go Tostada

To-Go Tostadas

Let’s talk about work lunches.

A subject fraught with fear over soggy sandwiches, gloppy noodles, and smelly leftovers. And the reason most people ditch the paper bag for  quick take-out or plastic wrapped food instead.

Luckily, though, a lot of people have tackled the problems of a work, afternoon meal. Bringing more flavor, more options, and more whole foods to the desk (whether it is beef lettuce wraps or using last night’s dinner party spread for a creamy meat sandwich). But for those on a low-sodium diet, making a simple, satisfying, and packable snack still poses a  challenge. And it requires a bit more time and creativity than slapping some mayo and deli meat on a baguette. Which is why were having this chat today. And why we’re going to make some microwave tostadas. To-go.

Now before I get into the specifics, let me encourage all of you (and anyone with special diet needs) to get into that workplace kitchenette and give it a little makeover. Nothing splashy or expensive; just the basics. Because with a few of your favorite spices and sauces, some no-salt added staples (like beans and minute rice), and elementary cooking tools (like a toaster oven or even a mini rice cooker), you and the rest of your coworkers will be able to make very happy desk lunches  at a moments notice. And keep you free of reaching for the junk food instead.

As for this To-Go Tostada,  all the ingredients will  pack easily in that work bag. Or in one of those empty cupboards.

You’ll need :

  • 1 corn tortilla (2 if you’re hungry)
  • 1/4 cup of ready-to-eat, no-salt-added beans mixed with favorite salt-free spices (cumin, chipotle, salt-free garlic powder), packed in a spill-free container
  • 1/2 avocado, packed in a spill free container
  • A mix of toppings, packed in a spill-free container: diced tomatoes, peppers, corn, any fresh herbs, lime wedge (basically whatever you have in your fridge, even frozen peas would be good)

What you’ll do:

  1. Start by “toasting” your tortilla in the microwave. Place the tortilla on a microwave-safe plate and cook on high for 1 minute. The tortilla will be soft, but don’t worry. Flip and cook again for another minute. Ta-da. Now it’s crispy. Wipe off the plate with a paper towel and set the tortilla (on the now clean plate) aside.
  2. Then, in a microwave safe cup mix the beans with the topping mix (excluding fresh herbs and lime wedge). Place in the microwave and heat on high for 1 minute or until warm. Give it a stir to combine.
  3. Finally, build the tostada, layering the beans on top of the tortilla, the avocado on the beans, herbs on the avocado, and then a squeeze of  lime on top.
  4. Brag to coworkers. Enjoy.

That’s it.

For another work-friendly lunch idea, check out my microwave noodle bowl. And don’t be afraid to nab inspiration from other special diet blogs, like Nom Nom Paleo or other cooking sites

Chow on.

Amy @ parsley in my teeth March 6, 2014 at 3:19 pm

This is a great idea for at work or even a weekend lunch. Thanks for sharing!

Sarah March 6, 2014 at 7:18 pm


there must be a bigger market in the US for low salt and salt free products as it is vertually impossible to get low salt (no more than 120mg per 100g) tortillas or wraps in Australia. It is a lovely idea though…just have to work out how to make my own corn tortillas.

Natalie March 10, 2014 at 7:45 pm

This is interesting! Since I work night shift, I pretty much have to take all my meals to-go. 🙁 I think stuff definitely gets lost in the translation, but for now it’ll have to do. This would be a great thing to try though!

Jerry December 19, 2016 at 3:03 pm

Just tried making the toasted tortilla in the microwave and it turned out great. After some experimenting I found that microwaving 50 seconds on each side makes a perfect low sodium tostada!

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