Tostaditas de Rajas

Clean and simple ingredients make up these mini tostadas. These little bites are a wonderful appetizer, as well as a great vegetarian option. They are full of character and beautiful colors. Make this recipe as a start to your next dinner party, or even make it a "tapas" night.

Makes 10-12 Tostaditas


  • 10-12 Round Tortilla Chips
  • 1 Cup Refried Beans
  • 1 Cup Red Onion, Thinly Sliced
  • 1 Cup Avocado, Thinly Sliced
  • 2 Roasted Poblano Peppers, Thinly Sliced (Rajas)
  • About 1 Cup Fresh Lime Juice
  • 1 Cup Panela, Diced
  • 1/4 tsp. Smoked Sea Salt, or Kosher Salt
  • 1/4 tsp. Dried Oregano Leaves
  • About 1 tbsp. Hot Sauce (Optional)


  • Place the thinly sliced onions in a bowl with the fresh lime juice, oregano, and Smoked Sea Salt. Let them marinade for about an hour.
  • Place the Poblano Peppers directly over a gas flame to roast, rotating often.
  • Once they are evenly roasted place in a Ziploc Bag, or a bowl and then cover in plastic wrap.
  • After 5-7 minutes peel the charred skin off of the peppers, deseed, and then thinly slice them and set aside.
  • To assemble each tostadita: Spread each one with the refried beans, then top with the Rajas, Marinated Onion, Avocado, Panela, and Hot Sauce (Optional).
  • Serve.